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

HOW TO MIX FANCY DRINKS. 7i

MAY WINE PUNCH.

(Use a large punch bowl.) Take one or two bunches of woodruff, and cut it into small pieces and place it into a large bar glass, and fill up the balance with the best French brandy, cover it up and let it stand for two or three hours, until the essence of the woodruff is thoroughly ex tracted; cover the bottom of the bowl with loaf su gar, and pour from 4 to 6 bottles of plain soda over the sugar. Cut up 6 oranges in slices. % pineapples, and sufficient berries and grapes. 8 bottles of Moselle or Rhine wine. 1 bottle of Veure Clicquot. Then put your woodruff and brandy, etc., into the bowl, and then stir well, and you will have 2% to 3 gallons of excellent May Wine Punch; surround the bowl with ice, serve in a wine glass in such a manner that each customer will get a piece of all of the fruits contained in the punch. Boil a large kettle of strong black coffee, take a large dish and put 4 pounds of sugar into it; then pour 4 bottles of brandy and 2 bottles of Jamaicn rum over the sugar, and set it on fire, let the sugar dissolve and drop into the black coffee; stir this well and you will have a good hot punch. PUNCH.

BO.YTING PUNCH.

(Use large bar glass.) 2 teaspponsful of powdered sugar. tl or 2 dashes of.lemon juice.