1891 Cocktail Botthby's American Bar-Tender

PUNCHES.

REGENTS PUNOH. FOR A LAltGE PARTY.

242.

Into a large punch-bowl place eight tablespoonfuls 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. Slir well, decorate, ice and serve.

243. ROAD HOUSE PUNCH. Heat a bottle of Burgundy in a hot-water urn. Add a little sugar and spice to tMte, and serve in !!mall 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 Cura~oa and a jigger of cognac. Fill the glass with fine ice, stir well and strain into punch glass, dash with Jamaica rum and servtJ.

245. RUM PUNCH. See St. Croix Punch (Recipe No. 248), and use the desired brand of rum in place of St. Croix.

246. SAUTERNE PUNCH. Make the same as Claret Punch, substituting Sauterne for claret. A squirt of syphon seltzer improves this drink considerably. (&e Recipes N08. 227-28.)

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