1885 New Guide Hotel Bar Restaurant

PUNCHES.

107

In a large jar thoroughly blend the tinctures

Mixing,

Then add the lime

with the whiskey, rum, and cognac.

juice. Boil the new milk, and the moment it is at boiling Mix well, and carefully strain through a clean jelly bag, and again through filtering paper. The liquor should be bright and clear ; now add to this the thin syrup. Bottle in dark bottles, cork, and store for use. point, add to the punch.

Vanderbilt Punch.

Pale Sherry,

1 Bottle.

Roederer Dry Champagne,

1 Bottle.

Chablis,

1 Pint.

Cognac,

J Pint.

The Juice of

4 Lemons.

Grated Pine Apple,

1 Pint.

41b.

Ice,

Crushed Lump Sugar,

ilb.

Squeeze the juice of 4 lemons into the punch

Mixing.

bowl, on the crushed lump sugar ;

then add the grated pine

— the

Pour over this a bottle of pale dry sherry

apple.

cognac and then the chablis.

Just before serving add the — and you have a drink fit for a mil-

champagne and the ice

and fashionable this season at all the high class

lionaire,

society balls. (Feb., 1885.)

Rip Van Winkle" Punch.

The Jefferson

Bourbon Whiskey, Lime Juice Cordial, Essence of Lemon,

2 Bottles.

\ Pint.

1 TeaspoonfuL

Lemonade,

2 Bottles.

Lemon, Raspberry, or Strawberry Cream Ice,

1 Pint,