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


How to Mix A ll Kinds of Drinks.

Mix well with a spoon, and add 4 bottles champagne. 1 bottle of French brandy. 1 bottle 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. IO lemons. 2 sweet oranges. 2 pounds of powdered sugar. IO eggs.

Dissolve the sugal' 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 the whites of the eggs b eaten to a froth. Place the bowl on ice for a while. then stir in briskly the rum and the wine.

ROYAL PUNCH. (Use a bowl for mixing for a party of 20.)

x pint of hot green tea . 1 pint of the b est brandy. y; pint J am aica rum. I wine-glass of red Curacoa.

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