1908 The World's Drinks and How to Miw Them by Hon Wm Boothby (1st edition)

79

PUNCHES, COLD.

DRY PUNCH. 338 Into a punch-bowl place eight tablespoonfuls of sugar, the juice of eight lemons,. a j iggerful of Cura'loa and a quart of tea. Stir until the sugar is dissolved, add a bottle of coguac an cl a piece of ice; decorate and serve in thin glassware. This punch may be bottled and kept for any length of time and is said to improve with age. It is a very strong beverage, however, and some kind of effervescent water should be ser ved on the side, so that any member of t he party who does not desire to partake of such a strong punch may dilute his portion. · 339 Into a lar ge punch-bowl p~ce one pound of sugar and the freshly squeezed juice of twenty lemons; add two jiggers of Curac;oa and a quart of effer vescent water. Stir until the sugar is all dissolved, add two quarts of champagne and half a bottle of good cognac. Stir well, place a large lump of ice in t he bowl and decorate with fruits in season and a few sprigs of mint. S~rve in t hin glassware. 340 P lace twelve tablespoonful s of bar sugar in a large punch-bowl with the juice of a dozen le±rlons. Dissolve in two bottles of Catawba wine and one bottle of good claret. Add a quart of champagne, a large lump of ice and some sliced pineapple. Serve in thin glassware. 341 Into a large goblet place two j iggerfnls of grenadine syrup,. the _juice of one freshly squeezed lemon and a piece of ice. Fill the. goblet with Siphon soda, stir thoroughly, decorate with a slice of orange an d serve with straws. FIRST INFANTRY REG'T PUNCH. GOTHIC PUNCH. GRENADINE PUNCH.

342

HUB PUNCH, BOSTON STYLE.

Into a cut b ar-glass place about two barspoonfnls of gum syrup, the juice of one len~on, a piece of ice, a jigger of cognac and a dash of St. Croix rum; fill the glass with effervescent water, stir, decorate and serve.