1906 Louis' Mixed Drinks with Hints for the Care & Serving of Wines by Louis Muckensturm

LOUIS* MIXED DRINKS

TURKHEIM PUNCH, HOT^

Keep six cloves in a pint of boiling water for five minutes. At the end of that time add the peel of two lemons, one- quarter of a poimd of sugar,and a stick of ciimamon four inches long broken into small pieces. Add two quarts of red wine, one-half a wine-glass of Curacao, some sliced fruit, and serve hot in a pimch-bowl. Sufficient for twelve people. HOLY WATER PUNCH,HOT^ In a punch-bowl put one-quarter of a potmd of loaf sugar, One pint of Klirschwasser, One pint of brandy, and One-quarter of a poxmd of imported dried grapes. Set fire to this, and serve in pimch-glasses while hot. Sufficient for twelve persons. Take a pimch-bowl and put in the yolks of three eggs; beat them together well with a pint of Old Tom gin. Add a pinch of grormd ginger and citmamon to half a pint of boiling water; stir in well, and add a quart of Scotch ale. Mix this with the eggs; stir well and serve in high-ball glasses, and grate a little nutmeg on top. Sffi- ficient for four people. Fill a pimch-bowl one-half full with sliced fruit; add the juice of three lemons, three table-spoonfuls of sugar, and one pint of soda. Then add one quart of Santa Cruz rum, one quart of Bourbon whiskey, one wine-glass of Curacao,and one-half a pint of a strong decoction of tea. The tea is put in to kill the taste of the strong liquor, and any connoisseur is liable to be fooled on it. A great plenty for twelve persons, as the punch is very strong. HOT SCOTCH PUNCHY KNOCKOUT PUNCH, OR WOODEN MANTEL^

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