1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

PUNCHES.

224. BRANDY PUNCH. Into a stem glass place a piece ofice, over which pour a jigger of cognac. Then take a small mixing-glass,into which place a large spoonful of sugar,the juice ofone lemon,a dash of Curajoa and a very little A.pollinaris or plain water. Stir thouroughly, pour into the stem glass containing the ice and liquor, stir again,add a little fi^tand serve. A dash ofchampagne is usually added.

225.

BRANDY PUNCH.

FOR A PARTY OP TEN.

Into a large punch bowl place about one pound of sugar, three jiggerfula ofgum,onejiggerful of raspberry syrup, one jiggerful of Cura9oa, one jiggerful of maraschino and the juice oftwenty limes. Pour in just enough Apollinaris to make the mixture dissolve, add a bottle and a half of good cognac and flavor with a wineglassful of Jamaica rum. Should the party be composed of any ladies, in place of a rum flavor a pint of champagne would be preferable Place a large piece ofice in the bowl and decorate with fruits.

226. CHAMPAGNE PUNCH. Into a punch bowl place nve tablespoonfuls of sugar, the juice of ten lemons,ajigger of Curagoa and a pony of maraschino. Dissolve in a small bottle of plain soda, add a quart ofthe desired brand ofchampagne and a large piece of ice. Decorate with fruits. Jamaica rum or good cognac can be used for a flavor. Either must be used, as champagne itself does not possess body enough to make a good punch.

227. CLARET PUNCH. Place one tablespoonful of sugar and the juice of one lemon in a large mixing-glass. Fill the glass with fine ice and pour in as much claret as the glass will hold. Shake well, ornament with fruits and serve with straws.