1906 How to Mix Drinks Compiled Selected and Concocted by G Spaulding and W Rositer

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HOW TO M I X DRINKS. PUNCHES (Continued) .

FRUIT RUM :

Peel and cut into small dice a pine- ;,i'J le, t0 � o e � h e � ra : �d s o.'dl � o � u 1.:' :f on : f strawberries, a pint of granulated su­ gar, a pint of strong tea, a pint of sherry and a quart of rum. Let all stand together for three hours, then add a quart and a pint of vichy or o.pollinaris water and turn upon a ���If.� � l g r c \ � & i�: �.,; ��f o �� ���: ing in chilled glasses. Use large glasses. Powdered sugar, tablespoonful, dissolved in a little seltzer water. ��� r a b :r y i �r "p � n � ne a �d b1 �':i1' e � 1!W 1 . wine glasses full. Lemon juice, one-half, Orange, one slice, cut in quarters. rl:r 0 a o. icb \ ri o, 0 �� e p � e r ce t wo dashes. Fill glass with shaved ice, shake thor­ oughly, ornament top with sliced fruits o.nd berries. Use large glass. Cognac brandy, one wine glass. Jamaica rum, one-half wine glass. Sugar, two tablespoons, Lemon, one-half cut in small slices. Fill glass with boiling water, stir well o.nd grate nutmeg over the top.

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HOT BRANDY:

HOT MILK :

Make same as milk punch, using hot milk instead of cold. Stir well with spoon. No ice. De Tanoue-I never sa w G11zzlc1· · in such a condition as h e was in l.ast night. 1 was pos'itively slloc1'ed. O'Soaque-Wh'IJ. h e was verfecl ly sober. De 'l ' angu.c- 1 know. That's what gave me the shoe/•.