Description
ORANGEADE. I
Mix the juice of six oranges with a half pint of water, sweeten with sugar and put it in a jug with a half-tumbler of whisky. You may add, if you wish, two liqueur glasses of Benedictine or Grand Marnier. Let the jug stand on ice for an hour and, before serving, splash in sufficient soda water.
ORANGEADE. II
Made in the same way as the preceding recipe, but substitute rum for whisky. Instead of adding a liqueur, put in two or thrvee teaspoonfuls of Essence of Orange.
SHERRY CUP
(Four People)
Put the following ingredients into a glass jug. Two or three sticks of barley sugar, some mint, cucumber rind, a slice of lemon, two or three of orange, and a few preserved cherries. Pour in a glass of brandy, and let it soak for three hours, keeping the jug covered. Then add three glasses of very dry sherry, and let it stand for one hour more, after which remove the mint and cucumber rind. Just before serving add some ordinary sugar if necessary, and splash in sufficient water.
BLACK VELVET
An excellent accompaniment to an oyster supper. One pint of stout to one quart of iced champagne. This drink is also an admirable pick-me-up, to be taken at about eleven in the morning.
KING’S PEG
A tall glass of champagne laced with a liqueur glass of brandy.
JOHN COLLINS
For each person put one ” tot” of gin into a tumbler with two heaped teaspoonfuls of castor sugar and the strained juice of half a lime (or lemon). Stir well, and add a few small lumps of ice. Stir again, and fill up the glass with soda water.
THREESOME
For each person put one ” tot” of gin into a tumbler with the strained juice of half an orange, half a brandy glass of Orange Bitters, and sugar to taste. Add ice, and fill the glass with plain cold water.
“COLD TEA”
First make some tea and before it has time to become bitter, pour it through a strainer, into a jug and let it get quite cold. Then put into a tumbler (one for each person) one teaspoonful of prune syrup, one teaspoonful of Curacao, and a tablespoonful of rum. Add sugar to taste, a piece of ice, and fill each glass with the tea.
SWIZZLE
Strange though it may seem, or perhaps the name is ironically appropriate, this is the principal and favourite drink of the Virgin Islands.
Take a deep glass jug and set it on the floor. Pour in one pint of Santa Cruz rum or any dark, heavy rum. Take six limes and squeeze the juice from them into the rum. Put in six pieces of ice the size of an egg. Put in four lumps or spoonfuls of sugar. Add a few sprigs of green mint. Take your swizzle stick and, holding the jug firmly between the feet, roll the swizzle stick between your hands, stirring up the contents of the jug until it froths ancl becomes very cold, frosted on the outside of the glass. In the Tropics this occurs quickly, and the real swizzle maker will stick small blossoms, such as rose petals, on the outside of the jug. These will also become frosted, giving a pretty picture to the eye as the delicious drink is served.
N.B.—An excellent substitute for fresh lime juice is grapefruit and lemon juice mixed, in the proportion of one lemon to one grapefruit
SLOE GIN FIZZ
For each person take one port glass of sloe gin, the juice of half a lime or small lemon, sugar to taste, stir in well and add syphon soda.
GIN RICKEY
To each tall glass a port glass of gin, the juice of a fresh lime or half a lemon. Fill the glasses with shaved ice, put in sugar to taste, a strip of thinly pared lemon or lime peel, and fill up with fresh or soda water.
BRANDY SOUR
For each person put into a shaker three quarters of a tall glassful of shaved ice, one teaspoonful of sugar, the juice of half a lime or a quarter of a large lemon, squeezed; one port glass of brandy. Shake and pour into glasses. Dress with fruit. This can also be mixed with a swizzle stick in a jug.
MORNING GLORY FIZZ
For each person put into the shaker: One heaping teaspoonful of sugar, the juice of one lemon, two dashes of Absinthe mixed in a table-spoonful of water, white of one egg one port glass of whisky or gin. Ice well. Shake and pour into glasses. Fill up with soda water.
BRANDY PUNCH
Put one brandy glass of the spirit per person into a large jug, add a slice of lemon, a few slices of orange and one or two cherries. Sweeten to taste, stir well, and let it rest for half an hour. Then half fill the jug with chipped ice and pour over it a glass of Kirsch. Add sufficient water to make the required number of drinks, stir vigorously and pour into tumblers through a strainer.
