1891 Cocktail Botthby's American Bar-Tender

PUNCHES.

228.

CLARET PUNCH.

FOR .A. PARTY. Place six tablespoonfuls of sugar in a punch bowl and add the juice of six lemons and a small bottle of plain soda. Stir until dissolved, add a jigger ofcr~me de vanille and one and one-half bottles of good claret. Stir, decorate, ice and serve in thin glassware. A pint of champagne poured over this punch just before serving is a great behefit to the flavor and adds life to it which it would not otherwise posse:;s.

CREAM PUNCH. 229. Into n large mixing-glas.c; place a dessertspoonful of sugar, a jigger of cog– nac, a dash of St. Croix rum and some fine ice. Fill the glass with fresh cream, shake thoroughly, grate nutmeg over the top and serve with straws.

DRY PUNCH. 230. Into a punch bowl place eight tablespoonfuls of sugar, the juice of ten limes, a jiggerful of Cura9oa and a quart of tea. Stir until the sugar is dis– solved, add a bottle of cognac and a large piece of ice; decorate and serve in thin glassware. This punch may be bottled and kept for any length of time, and is said to improve with age. It is a very strong beverage, however; and a bottle of Apollinaris should be served with this punch (on the side), so that any member of the party who does not desire to pnrtake of such an intoxicating mixture can dilute his drink with the queen of table waters,

FIRST INFT. REGT., N. G. C., PUNCH. 231. Into a large punch bowl place one pound of sugar and the fresh juice of twenty limes. Add two jiggers of cr~me de vanille, one jigger of maraschino, one jigger of Cura9oa and a quart of Apollinaris. Stir until the sugar is tho– roughly dissolved. Add two quarts of champagne and a half bottle of good cognac. Stir well, place a large lump of ice in the bowl and decorate with sliced pineapples, sliced seedl~s oranges, a few strawberries and a few sprigs of mint. Serve in thin glassware.