1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

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72 A COMPLETE BUFFET MANUAL. OR

BRYAN CLUB GUZZLB.

1 bottle gfnger ale. 1 pony Santa Croix rum. Mix well.

BNGLISH BISHOP. (Use small punch bowl.)

1 Quart of the best Port wine. 1 orange (stuck pretty well with cloves).

Roast the orange before a fire, and when suf ficiently brown, cut in quarters, and pour over it the Port wine (previously made hot), add sugar to taste, and let the mixture simmer over the fire for half an hour.

BAGLB PUNCH. (Use small bar glass.)

1 bottle of Bourbon whisky. 1 bottle of Monongahela. Lemon peel, sugar and—boiling water.

TOLEDO PUN'CII. (Use a large punch bowl.) This punch is only prepared for parties, and should be mixed as follows: Place 2^4 lbs, of loaf sugar in the bowl. 5 or 6 bottles of plain aoda...

4 lemons, the juice only. 1 qt. of Cognac brandy. 1 small bunch of wintergreen.

4 oranges and 1 pineapple (cut up); and add the slices into the bowl and also strawberries and grapes. Mix the ingredients well with a ladle and add: 6 bottles of Champagne.