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

PUNCHES.

MOUNTAINEER. 237. A name sometimes given to a Milk Punch,which has been frozen in the mixing-glass in the following manner: Make a milk punch according to the preceding recipe, with the ice in the glass. Shake well,stand the glass on the bar without removing the shaker for a few moments, and upon taking off the shaker a frosted foam will be seen on the top ofthepunch. Grate nutmeg over this and serve with straws.

NATIONAL GUARD PUNCH.

238.

See First Inft. Regt., N.G.0.,Punch (iJecipeAb. 2St).

ORCHARD PUNCH. 239. Make the same as Orgeat Punch,substituting orchard syrup for orgeat. {See Bedpe No.240.)

ORGEAT PUNCH. 240. Into a medium-size mixing-glass place a tablespoonful of orgeat syrup, the juice oftwo limes and ajigger ofgood cognac. Fill the glass with fine ice and stir well, pour into punch glass, dash with port wine, decorate with fruit and serve with straws.

PACIFIC-UNION CLUB PUNCH.

241.

FOR A PARTY OF TEN. Into a large punch-bowl place ten tablespoonfuls of sugar and the fresh juice often good Sicily lemons. Add two jiggers of Cura9oa and two jiggers of crSme de vanille, all dissolved in one quart of Apollinaris. Add two quarts"of champagne and one bottle of Hennessey brandy. Place a large piece of ice in the bowl, decorate and serve in thin glassware.