1891 Cocktail Botthby's American Bar-Tender

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 otf the shaker a frosted foam will be seen on the top of the punch. Grate nutmeg over this and serve with Atraws.

238.

NATIONAL GUARD PUNCH.

See First Inft. Regt., N. G. C., Punch (Recipe No. 231).

ORCHARD PUNCH. 239. Make the same as Orgeat Punch, substituting orchard syrup for orgeat. (&e Recpe No. 240.)

ORGEAT PUNCH. 240. Into a medium-size mixing-glass place a tablespoonful of orgeat syrup, the juice of two limes and a jigger of good 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.

241.

PACIFIC-UNION CLUB PUNCH.

FOR A PARTY 0},' TEN. Into a large punch-bowl place ten tablespoonfuls of sugar and the fresh juice of ten good Sicily lemons. Add two jiggers of Cura<;ol~ and two jiggers llf cr~me de vanille, all dissolved in one quart of Apollin11ris. Add two quarts of champagne and one bottle of Henne..~ey bt·andy. Place a large piece of ice in the bowl, decorate and serve in thin glassware.