What to Drink

Bertha E. L. Stockbridge’s ＂What to drink＂ stands as a foundational and delightful guide to the world of non-alcoholic beverages. Subtitled ＂The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions,＂ this timeless volume offers a comprehensive collection for anyone seeking to create refreshing and elegant drinks.

Delve into a meticulously prepared compendium of recipes, ranging from invigorating mocktails and sparkling concoctions to soothing hot drinks and festive punches. Stockbridge provides clear, actionable directions not only for preparing these beverages but also for their artful serving, ensuring every occasion, whether intimate or grand, is enhanced with thoughtful refreshment. This book is an essential resource for entertaining, offering a wealth of ideas for hosts and hostesses eager to impress with creative and delicious options free from alcohol.

As a revered cookbook in its field, ＂What to drink＂ celebrates the enduring appeal of thoughtfully crafted beverages. It offers an engaging journey through historical approaches to drink preparation, providing valuable insights alongside practical recipes that continue to inspire. Discover the classic techniques and imaginative combinations that make this work a cherished addition to any culinary library, ensuring delightful drinks for every palate and circumstance.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.