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

PUNCHES.

232. GOTHIC PUNCH. Place twelve tablespoonfuls ofbar sugar in a large puncli bowl witli tbe juice ofa dozen limes. Dissolve in two bottles of Catawba wine and one bottle of good claret. Add a quart ofchampagne,a large lump ofice and some sliced pineapple. Serve in thin glassware.

233. HUB PUNCH, BOSTON STYLE. Into a small cut bar glass place about two teaspoonfuls ofgum syrup, the juice ofone lemon,a piece ofice, ajigger ofcognac and a dash of St. Croix rum. Stir, decorate and serve.

234. IMPERIAL PUNCH. The proper way to brew this celebrated California beverage is to make it without the use of any water, and to use halfchampagne and half whiskey or brandy. Ofcourse this makes a veiy rich and expensive drink as well as a very intoxicating one,butthe following recipe is the correctthing,and has never been published before. Into a large punch goblet place twojiggers of whiskey or cognac(whichever the customer prefers) and a piece ofice about as large as an egg. Then place a tablespoonful of sugar in a medium-size mixing-glass with thejuice oftwo limes. Add a little dash of Curajoa and as much cham pagne as you have used liquor. Stir thoroughly and pour into the goblet of liquor and ice. Stir again and serve without decorations ofany kind.

235. MAITRANK OR MAY-WINE PUNCH. Into a large punch bowl place four tablespoonfuls ofsugar,a jigger of mar aschino, ajigger of Curapoa,thejmce offive lemons and a bottle of prepared May-wine(see Maitrank or May-wine). Stir until sugar is all dissolved and place a large piece of ice in the bowl. When ready to serve add one-half syphon ofseltzer and decorate with fruits. Serve in thin glassware.

236. milk PUNCH. Into a large mixing-glMs place a dessertspoonful of sugar, a jigger of cognac and a dash of St. Croix rum, and fill the balance ofthe glass with good milk. Then place some cracked ice in a large shaker, shake well, pour into very large cut glass, grate nutmeg on top, and serve with straws.