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

PUNCHES.

242.

REGENTS PUNCH.

FOR A LAltGE PARTY. Into a large punch-bowl place eight tableapoonfuls of sugar, the juice of ten lemons dissolved in a syphon of seltzer. Add three bottles of champagne, one of white wine(any brand),a wineglassful of Cura9oa, a bottle of cognac and dash with Jamaica rum. Stir well, decorate, ice and serve.

243. ROAD HOUSE PUNCH. Heat a bottle of Burgundyin a hot-water um. Add a ^ttle sugar and spice to taste, and serve in small silver covered mugs.

244. ROMAN PUNCH. Into a medium-size bar glass place a spoonful of sugar, the juice of one lemon,a teaspoonful of raspberry syrup,a teaspoonful of Curajoa and ajigger ofcognac. Fill the glass with fine ice,stir well and strain into punch glass, dash with Jamaica rum and serve.

245. RUM PUNCH. See St. Croix Punch (iSectpe JVb. 21^8), and use the desired brand ofrum in place ofSt. Oroix.

246. SAUTERNE PUNCH. Make the same as Claret Punch, substituting Sauterne for claret. A squirt of syphon seltzer improves this drink considerably. {See iJeajses Nos. 227—28,)

247. SHERRY PUNCH. Nearly fill a large mixing-glass with fine ice, add a spoonful of sugar thejuice of half a lime and a wineglassful of sherry. Shake weU,strain into punch glass, decorate and serve.