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

82

PUNCHES, COLD.

353

PISCO PUNCH. A LA CHARLIE NEWMAN, OAKLAND, CAL.

I nto a very large goblet place a piece of ice and a little more than a jigger of Peruvian Pisco. Now make a good, strong stock of lemonade and pour it over the ice and liquor; stir thoroughly and serve with straws. N. B.- Some mixologists add a little Cura<;oa, but that has a tendency to impair t he delicate bouquet of this valuable brandy. Cura<;oa gives any punch a good body, however .

REGENTS' PUNCH. FOR A LARGE P ARTY.

354

Into a large ·punch-bowl place eight tablespoonfuls of sugar and the juice .of ten lemons dissolved in a siphon of seltzer. Add three bottles of champagne, one of white wine (any brand), a wineglassful of Cura<;oa, a bottle of cognac and dash with Jamaica rum. Stir well, decorate, ice and serve.

355 ROMAN PUNCH. I nto a medium-size bar-glass place a spoonful of sugar, the ·juice of one lemon, a teaspoonful of raspberry syrup, a teaspoonful of Cura<;oa and a j igger of cognac. Fill the glass with :fine ice, stir well and strain into punch– glass, dash with Jamaica rum ancl serve. 356 RUM PUNCH. . See St. Croix Punch (Recipe No. 360), ancl use the desired brand of r um in place of St. Croix.· SAUTERNE PUNCH. Make the same as Claret Punch, substituting Sauterne for claret. A. squirt of siphon· seltzer improves this drink considerably. (See Recipes Nos. 334 and 335.) SHERRY PUNCH. Nearly fill a large mixing-glass with fine ice, aclcl a spoonful of sugar, the juice of half a lemon and a wineglassful of sherry. Shake well, strain into punch-glass, decorate and serve. 357 358