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What Shall We Drink?
CUP CRIMEAN
Here's another for that two-table bridge that wiU stimu
late bidding and skill: It's the Cup Crimean, a favorite in
England ever since Lord Wjmdham long ago devised it.
Yes, this mixture will give you a few drinks each—^for you'll
want'em!
Use your pimch bowl and before pouring thoroughly chill
one quart of Champagne,two quarts of seltzer or carbonated
water (soda water, if you prefer), a half pint of Maraschino
cordial,a quarter pint of Cognac,five oimces of Curacao and
"gum"to sweeten to taste. Flavor a bit with the filing of a
half orange peel on a square of sugar, stir thoroughly and
serve. If your guests don't appreciate this—but they just
can't help it!
CIDER CURACAO CUP
Oh, yes! Here's another fiine cider Cup, almost forgotten
in the mass of them! On top of a half pint of "gum" pour
two quarts of cider and stir thoroughly. Now add three
ounces of Curacao and four oimces of Brandy,the juice and
rind of one lemon and a thin shave of cucumber rind. Stir in
cracked ice tiU thoroughly cold and serve.
CLARET BURGUNDY CUP
The Claret Cups are susceptible of many variations and
here are afew more in addition to those already given:
Use your large punch bowl and mix, well chilled, four
bottles of Claret,one quart ofsparkhng Burgundy,one quart
of seltzer, carbonated water or ApoUinaris, a half pint of
"gum," the slices of two oranges, two lemons and half a
pineapple cut into cubes,seven ounces of Maraschino cordial.
Add strawberries and raspberries, if in season, stir well and
serve. Enough here for thirty or more—and plenty to spare.
SPICED CLARET CUP
Try this Claret Cup at your next little party:
Chill and mix into bowl containing chipped ice,one bottle
of Claret, a half pint of ice water, two tablespoonsful of