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What Shall We Drink?
CUP A LA PARISEENNE
A"Cup ala Parisienne"is made Uke tills:Into a deep jug
or container bedded in ice or placed in your freezer, pour a
chilled quart of champagne, two quarts of chUled seltzer or
carbonated water, and let stand for about an hour. When
ready to serve, pour into a punch bowl on top ofa tablespoon
of Absinthe,atablespoonof"gum"andafew sprigs of verbena
or table mint. Serve in hollow stemmed sparklingBurgundy
glasses. Portion wiU makeaboutfifteen"cups."
BURGPORT CUP
Another fine Burgundy cup is made by pouring into your
ice-surrounded jug or pitcher one quart Burgundy wine,two
quarts of seltzer or carbonated water, three ounces of
Chartreuse,the juice ofonelemonand two oranges,twosprigs
ofthyme,two tablespoonsof"gum"and thin shavingsfrom a
small cucumber. Let stand for one hour after thoroughly
stirring. When serving add to the mixture one pint of Port
wine. Thisshould dofor atleasttwenty.
BACCHUS CUP
Now let's mix a Bacchus Cup for,say,twenty. Pour into
your ice-chilled jug or other receptacle one quart of cham
pagne,three ounces ofFrench brandy,four ounces of Noyeau,
one pint of Sherry wine,afew leaves of balm and two table
spoons of"gum." Mix and let stand for ten minutes. Then
add not more than ten cubes of ice and two quarts of seltzer
or carbonated water, stir vigorously for a half minute, then
serve at once in sparkhng Burgundy hollow stem glasses.
Top with fruit, if desired.
PARTY CHAMPAGNE CUP
Here's a champagne cup for a party of, say^, fifty, who
might like two "cups" each. Get out your biggest punch
bowl,for it must hold more than four gallons. Have all your
ingredients well chilled. Pour into bowl one quart Cognac,
one quart of Tokay,four bottles of seltzer, carbonated water