1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

70

The Complete Bu ffet Guide, or

ENGLISH BISHOP. (Use small punch bowl.)

1 quart of the best Port wine. r orange (stuck pretty well with Cloves).

Roast the orange before a fire, and when suffi– ciently° 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. EAGLE PUNCH. (Use small bar glass.) r bottle of Bourbon whisky. r bottle of Monongahela. Lemon peel, sugar and-boiling water. TOLEDO PUNCH. (Use large punch bowl.) This punch is only prepared for parties , and should be mixed as follows : Place 2U lbs. of loaf sugar in the bowl. 5 or 6 bottles of plain soda. 4 lemons, the juice only . r qt. Cognac brandy. r small bunch of wintergreen. 4 oranges and r 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. 1 bottle brandy.

2 bottles of French claret. 4 bottles of Rhine win e.

Made with FlippingBook Publishing Software