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What Shall We Drink?
MIXING A PINEAPPLE JULEP
Your punch bowl will come in handy for mixing this
delicious Pineapple Julep, designed for folks who may not
care for mint flavoring. Have a generous amount of cracked
or cubed ice in the bowl. Then pour in two bottles of spark
ling Burgundy or Moselle or Rhine wine, add a half pint of
gin (the sweet preferably) and a half pint of fruit syrup,
either raspberry, strawberry or peach, or a combination of
fruits in syrup form. To this add the juice of one lemon and
four oranges. Stir thoroughly and float on top either diced
or thinly sliced strips of two whole fresh pineapples or two
cans of preserved pineapple steaks cut into spearhead six
teenths. Some persons use shredded pineapple, but it isn't
as tempting in appearance.
Serve in 7-ounce julep glasses. This portion makes about
a dozen drinks. More or less may be made by merely ob
serving the ratio of ingredients.
MIXING A PINK LADY JULEP
Here's one the ladies like in the Julep clan—the Pink
Lady Julep. Into your 7-ounce glass put two teaspoons of
"gum" and add one and a half ounces of gin, one ounce of
Grenadine and half ounce of Benedictine. Stir thoroughly
and fill the glass with finely shaved ice. Now add one dash
of Creme de Menthe and thrust into the ice one sprig of
fresh mint,stem down, bruising the mint leaves gently. Cut
a strawberry into four sections and dot on top of the ice.
Your julep is ready to drink now, either with or without
straw or glass sipper, depending on your own wish.
MIXING A RUM JULEP
In a tall, thin tumbler place a few sprigs of fresh table
mint, and cover with a tablespoon of powdered sugar.
With a spoon crush the sugar into the mint leaves to bring
out the mint flavor. Now pour in three ounces of rum and
two tablespoonsful of ordinary water or effervescent, as you
wish. Stir thoroughly. Now lift out the mint sprigs and