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

HOW TO MIX FANCY DRINKS.

73

1 bottle brandy. 2 bottles of French claret. 4 bottles of Rhine wine. 1% gallons of water and mix up well together into the bowl. This punch must be cold, surrounded with ice. the same as other punches. After having the entire punch well mixed, take a large fancy goblet, and flll it with the above mixture and dress it with oranges, strawberries and pine apples in season.

PINEAPPLE PUNCH. (For a party of 25.)

Take 10 bottles of champagne. 3 pints of Jamaica rum.

3 pints of brandy. 3 gills of Curacoa. Juice of 8 lemons. 6 pineapples sliced. Sweeten to taste with pulverized white sugar.

CALIFORNIA MILK PUNCH. (For bottling.)

Juice of 4 lemons. Rind of 2 lemons.

Vi lb. of white sugar, dissolved in hot water. 1 pineapple, peeled, sliced and pounded.. 6 cloves. 20 coriander seeds. 1 small stick of cinnamon. 1 pint of brandy. 1 pint of Jamaica rum.

■M

\