1895 Official hand-book and guide (1895)

Champagne Punch.

(Use bowl.)

1 pint of champagne. 2 ounces of sugar. Y% of an orange, sliced thin. Juice of ^ of a lemon. 2 slices of pineapple. y% glass of raspberry syrup. Trim with fruits, serve in champagne goblets.

Champagne Sour. (Use fancy sour glass.)

1 lump of sugar. 2 dashes of lemon juice. Fill the glass slowly with champagne. Mix well, dress tastefully.

Cider Nectar.

(Use large bar glass.)

2 wine glasses of cider. i wine glass of mineral water. w T ine glass of sherry, i dash of brandy,

i dash of lemon juice, i twist of lemon peel, i tablespoonful of sugar. Stir well, trim with fruits, flavor with nut- meg. Cider Punch. (Use large bar glass.) Put a piece of twisted lemon peel in the glass. {See next pa^e.) 14