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What Shall We Drink?
beforehand in a delicatessen, we are going to pour a half pint
of boiling hot tea. Stir quickly and serve so as to have as
warm as possible,in two thick goblets or thick punch glasses.
If there's a bit left over, well, let's share it.
MIXING A MISSISSIPPIPUNCH
From Dixie comes this one, the Mississippi Punch, and,
like all the Southland's concoctions, it soothes the thirst and
pleases the palate. Let's mixfor twoin ashaker holdingsome
cracked ice to chill well. First pour in one and a half ounces
of Bourbon Whisky and the same amount of Jamiaca rum.
Now add three ounces of brandy, a teaspoon of lemon juice
strained,"gum" to suit taste and a few dashes of vichy or
seltzer. Shake well and pour into two glasses partly j&lled
with finely shaved ice, crowning with fruit and a sprig of
bruised mint leaf. Use straw or glass sipper for this delicacy.
MIXING THEPHILADELPHIAPUNCH
Here's an individual Philadelphia Punch from which you
may estimate for larger portions, if you like it. Into a large
tumbler pour a pony of brandy, two ounces of rum, two
dashes of lemon juice, two tablespoons of gum. Stir thor
oughly and add one ounce of Arrack. Now fill glass with fine
ice, decorate with fruit in season and drink through straw or
glass sipper. It's cooling.
MIXING A CENTURY CLUB PUNCH
Istill remember myenjojunent of this punch when a guest
of some member of the old Century Club in New York and I
am happy to pass on itsingredients:
One quart of Jamaica rum,one quart of old Santa Cruz
rum,if still obtainable asit was then,two and a half quarts of
vichy or seltzer. White Rock or carbonated water,the juice of
one lemon, a dash of Maraschino cordial and of,Creme de
Menthe,"gum"to suit taste, all stirred well in a large punch
bowland served at willin pimch glasses or Sherry glasses.
This mixture should produce about twenty-five fair-sized
drinks.