1934 What Shall We Drink by Magnus Bredenbek

213

Index

(continued)

Punches

Hot Burgundy

48 51 48 58 46 51 51 48 56 61 57 38 52 51 54 60 55 56 55 54 62 56 56 57 51 60 39 49

Philadelphia Piccadilly Pineapple Pink Gin Port Wine.

62 48 61 47 47 56 55 57 61 53 49 S8 58 57 55 57 61 60 59 55 5° 63 50 54 4° 59 5^

Hot Irish Hot Port

Hot Regiment

Hot Rum & Brandy

Punch Imperial Punch Romaine Punch(Roman) Punch Royal

Hot Rye

Hot Scotch Hot Sherry Hot Whisky

51 & 59

Raspberry Regent's Regiment

Imperial

Imperial Brandy

Lemon

Regiment(Hot)

Manhattan Maraschino

Rochester Romaine

Maraschino (Fruit)

Milk

Roman Royal

Milk (Egg) Milk (Gin)

Rum (Frosted) Rum(Hot) Rum(MUk) Rye I^isky St. Charles Sherry Milk Sinclair Lewis Scotch

Milk (Old Fashioned)

Milk(Rum) MUk (Sherry)

Mississippi

Nectar

Old Fashioned Milk

Orange

Tip Top Whisky

Orange Whisky

Orgeat Oxford Parisian

Whisky(Hot) Whisky White

51-59

5^

Red Wines Foods That Fit With 128 Napkin on Bottle in Serving 129 Foods to Avoid With 128 Shaking Bottle(Avom) 129 Glasses to Use With 128-9 Sweet Red Wines at Dinner 128 LightRed WinesatDinner. 128 Temperaturesfor bervmg. 128-9 Rickeys Bourbon 81 Brandy 81 Cocoa 81 Dixie 80 Gin 80 Grape Fruit 82 Grenadine 82 Irish 81 Orange 5^ Peach 82 Rum •••• Rye Scotch Sloe Gin 82 Sour 81 Whisky 81 Sangarees

Shakes Shrubs Skins (For each of above see Miscellaneous DrinksIndex)