FOOD & DRINK: And Milk Punch

FOOD & DRINK

Even in the depths of Repeal, canned Sterno and bay rum as thirst quenchers appealed to only a few U. S. citizens. Post-Repeal’s more bizarre tastes run to such concoctions as orange gin, lemon gin and mint gin, products of London & Co., of Elizabeth, N. J., a distillery which has capitalized on the freak market. This year the company applied for a patent on “Liquorized Ice-Cream.” As rich and thick as junket but tasting more like an Alexander cocktail, the mixture consists of 5% to 25% liquor (sloe gin, dry gin, rum, whiskey, cognac or Scotch).

London’s general manager, Solomon W. Pitchenik, wrote New Jersey’s Alcoholic Beverage Control Commissioner D. Frederick Burnett to ask what rules governed the sale of the eerie dessert. Last week. Commissioner Burnett promptly banned its manufacture and sale because “liquorized ice cream is attractive to children.” But Distiller Pitchenik is not interested in the child market, still hopes to get his dish onto hotel and night-club menus, where it would be served in place of a cordial, act as a “combination of cocktail and dessert,” contain all the elements of both “with the ingredients of a milk punch” thrown in.