More "Mocktail"

Bapopik at AOL.COM Bapopik at AOL.COM
Mon Jan 24 23:50:29 UTC 2000


   Sorry, but this was at the library annex.  From WINE & FOOD, December 1969/January 1970:

Pg. 106:  _MOCKTAILS_ (...) Here he writes about non-alcoholic drinks--most of which can change from mocktail to cocktail with an appropriate spirit.
(Included are Applejane, Limey, Pussyfoot, Slim Jim, Yellow Dwarf, Lone Tree Cooler, Mock Crusta, Cassis Soda, Shloer Tankard, Long Boat, Sportsman, Southern Beauty, Thirst-Chaser, White Angel, Tea Punch, Queen Charlotte Cup, and Rhubarb Highball--ed.)

   A food name (like "nanwich") which seems not to have hit big is "Danwich."  From WINE & FOOD, Spring 1968:

Pg. 52, col. 1:  The English translate the word smorrebrod (literally, buttered bread) as "open sandwich"--a contradiction in terms if there ever was one.  An open sandwich, British style, would reveal a miniscule slice of ham or cheese on a formidable slice of scarcely-buttered bread.  Not so in the Danish manner of things.  Each piece of smorrebrod has a colourful topping and delicious garnish that catches the eye and fills the heart with hope.
Pg. 53, col. 3:  Both were an instant success, but the name smorrebrod was not, as few people could pronounce it, and the alternative of Danish open sandwiches was clumsy and inaccurate.  Now the name "Danwich" has been introduced, meaning a Danish open sandwich, made with Danish foods in the Danish manner.

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