1910 Jack's Manual by J A Grohusko

MAY WINE PUNCH (Use large punch bowl.) Two bunches of (Waldmeister) Woodruff cut in two or three lengths. Place it into a large glass, fill up with Martell brandy, cover it up, let it stand for two hours until the essence of the Woodruff is extracted; cover the bottom of the bowl with granulated sugar 5 bottles club soda over it Cut up four oranges in slices J pineapple, berries, cherries, grapes 8 bottles Deinhard-Moselle wine

i bottle Ruinart champagne 50% Curacao 50% Maraschino 50% brandy

Then put your Woodruff and brand} 7 ,

etc., into the three

gallons of excellent May wine punch. Surround the bowl with ice, serve in wineglass in such a manner that each glass will get a piece of all fruits: then

with ladle and serve.

fill

METROPOLITAN COCKTAIL

50% French Vermouth 50% brandy

glass fine ice. Shake, strain and serve.

2

MEDFORD RUM SMASH

1 teaspoonful sugar 2 sprigs of mint pressed in sugar to extract the essence ioo r r Medford rum glass cracked ice. Stir with spoon, dress with fruits in season, serve with straws. Fill glass with milk. MEDFORD RUM SOUR. lemon too% Medford rum Fill glass with cracked ice. Stir well with spoon, strain and dress with fruits in sea- son and serve. MERRY WIDOW 50% Byrrh wine 50% dry gin Fill glass with ice. Stir and strain in cocktail glass, twist of orange peel and serve. 2 1 teaspoonful sugar Juice of t

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