1881 American and Other Drinks (second edition) Hard cover by Leo Engel

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AMERICAN AND OTHER DRINKS.

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SARATOGA PUNCH. a Party ofTwenty.

Three bottles of Champagne, iced; one bottle of Cognac ; six ■cranges ; one pine-apple. Slice the oranges and pine-apple in a bowl, pour the Cognac over them, and let them steep for two ■hours, then add the Champagne, and serve immediately. THE JOSIE PUNQH. One bottle of Islay whiskey; onebottle of Monongahela whiskey; lemon peel, sugar, and boiling water at discretion. IMPERIAL CUP. One bottle of claret; one bottle of soda water; four table- spoonfuls of powdered white sugar; quarter of a teaspoonful of grated nutmeg; one liqueur glass of Maraschino ; about half a pound of ice ; three or four slices of cucumber peel. Put all the ingredients into a bowl or pitcher andmix well. Six lemons, in slices ; half a gallon of brandy ; half a gallon of Jamaica rum; one pound of white sugar; one and three-quarter quarts of water ; one pint of milk. Steep the lemons for twenty- four hours in the brandy and rum, add the sugar, water, and • milk, and then, when well mixed, strain through a jelly bag. This punch may be used either hot or cold. Make in proportion for smaller number. 26 27 28 VICTORIA PUNCH. For a Party of Twenty.

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ROCKY MOUNTAIN PUNCH. For a mixedParty of Twenty.

This delicious punch is compounded as follows :—Five bottles of Champagne ; one quart of Jamaica rum; one pint of Maraschino; six lemons, sliced; sugar to taste. Mix the above ingredients in a