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

HOW TO MIX FANCY DRINKS.

77

1 bottle of French brandy. 1 buttle of sherry. 1 bottle of Madeira wine. 1 gill of Maraschino.

Stir up well with a ladle, and surround the bowl 'with ice; and serve in such a manner that each cus tomer will have some of the fruit.

PUNCH A LA ROMAINE. (For a party of 10 to 15.)

1 bottle of rum. 1 bottle of wine. 10 lemons.

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2 sweet oranges. 2 pounds of powdered sugar. 10 eggs.

Dissolve the sugar in the juice of the lemons and oranges, adding the thin rind^ of 1 orange; strain through a sieve into a Bowl, and add by degrees the whites of the eggs beaten to a froth. Place the bowl on ice for a while, then stir in briskly the rum and the wine. (Use a bowl for mixing for a party of 20.) 1 pint of hot green tea. 1 pint of the best brandy. pint Jamaica rum. 1 wine-glass of red Curacoa. 1 wine-glass of arrack. Juice of 2 limes. 1 lemon, cut in slices. % lb. of sugar. ROYAL PUNCH.