1904 Drinks as they are Mixed by Paul E Lowe
FA.l"'\TCY DRINKS :
Sugar, 1 tablespoonful. L emon juice, 4 dashes. Claret, 2 wineglasses. Sha k e ; strain in to thin glass; dress with fruits and serve with straws. Punch, Claret (recept ion) , 2% gallon mixture f or 50 people.
Use punch bowl. Ice, 1 la rge piece. · Suga r, cut loaf, 2 pounds. Lemons, juice of 14. Oranges, 14 cut in slices. Pineapple, 1 can sliced. Claret wine, 5 qua rt bottles. Cognac, 1 quart. Carbonated water, 4 quarts. Abricotine, 7 ounces. Punch, Claret (strain ed). Use large mixing glass. Ice, fine ; fill glass. Syrup, 11h t easpoonsful . Lemon juice, 1 teaspoonful. Claret; fill glass almost full . Seltzer; dash to fill glass.
Shake ; strain into small pun ch glass ureviously cooled with fine ice; dress with fruit and serve. Punch, Claret, Club House. Use large mixing glass. Ice, fine ; fill glass. Syrup, 1h barspoonful. Lemon juice, 4 dashes. Orange juice, 4 dashes. Claret, 2 wineglasses. Punch, Club House (3 gallon mixture) . Use lar ge bowl. Oranges, 9, cut in slices. Lemons, 9, cut in slices. 1 1 Tokay or Sweet Catawba, 2 1-3 gal– lons. ~ I P eaches, 1% cans. P inapples, 11h cans.
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