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What Shall We Drink?
ZELTLINGER CUP
The Zeltlinger Cup is much relished, too. Here's how to
mix it: First thoroughly chill ingredients. Then pour out
one quart of Zeltlinger, a half pint of brandy or Sherry, five
slices of pineapple cut into sixteenths like spear-heads, two
tablespoons of "gum", the strained juice of a lemon and a
few shavings of the yellow section only of the rind, and one
ounce of Arrack. Now after stirring thoroughly to mix, add
one quart of Seltzer, carbonated water or ApoUinaris, stir
gently and serve at once. This is ample for fifteen.
CIDER CUPS
Now for two delightful Cider Cups. The first is made by
pouring into your container one pint of cider, three ounces of
Sherry wine,three ounces of Curacao,three oimces of French
brandy, the slices of a half orange,"gmn" to suit taste and
the yellow rind of one lemon cut into sHvers. Add ice to chill
well and stir thoroughly before serving into those empty
glasses of your bridge foursome.
Here's the other Cider Cup: Mix one quart very cold
cider and one quart cold seltzer or carbonated water. Pour
in about three ounces of Brandy or Sherry wine,as you wish.
Add afew strips oflemon rind and,if you like it, afew slices
of the green cucumber rind. Now flavor with a tablespoonful
of lemon juice strained, sweeten to taste and serve before
chiU is lost. Top glasses with fruit if desired. This mil
serve about a dozen to fifteen.
SAUTERNE CUP
Now for a Sauterne Cup: Chill all ingredients first, then
pour into your medium punch bowl one quart of Sauterne,
one pint of seltzer or carbonated water, three ounces of
French brandy,an ounce of Creme de Menthe,thi:ee ounces of
Curacao,one orange and one lemon sliced thin and the slices
cut into halves. Sweeten to taste, stir thoroughly and serve
with a piece of bruised table mint leaf floating in each glass.
This gives about eight—enough for a two-table bridge group.