1891 Cocktail Botthby's American Bar-Tender

PUNCHES.

224. BRANDY PUNCH. Into a stem glass place a piece of ice, over which pour a jigger of cognac. Then take a small mixing-glass, into which place a large spoonful of sugar, the juice of one lemon, a dash of Cura~oa and a very little Apollinaris or plain water. Stir thouroughly, pour into the stem glass containing the ice and liquor, stir again, add a little fruit and serve. A dash of champagne is usually added.

BRANDY PUNCH.

225.

FOR A l'AllTY OF TEN. Into a large punch bowl pla~e about one pound of sugar, three jiggerfuls of gum, one jiggerful of raspberry syrup, onejiggerful of Cur~oa, one jiggerful of maraschino and the juice of twenty limes. Pour in just enough Apollinaris to make the mixture dissolve, add a bottle and a half of good cognac and flavor with a wineglassfu\ 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 of ice in the bowl and decorate with fruits.

226. CHAMPAGNE PUNCH. Into a punch bowl place five tablespoonfuls of sugar, the juice of ten lemons, a jigger of Curat;oa and a pony of maraschino. DissoJve in a small bottle of plain soda, add a quart of the desired brand of champagne 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 wit.h fruits and serve with straws.