1910s Jack's manual by J A Grohusko (3rd edition)

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 Yi pineapple, berries, cherries, grapes 8 bottles Deinhard-Moselle wine 1 bottle Ruinart champagne 50% Curasao 50% Maraschino 50% brandy. Then put your Woodruff and brandy, 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 fill with ladle and serve. 100% Medford rum J4 glass cracked ice. Stir with spoon, dress with fruits in season and serve with straws. MEDFORD RUM SMASH 1 teaspoonful sugar 2 sprigs of mint pressed in sugar to extract the essence 100% Medford rum Yi glass cracked ice. Stir with spoon, dress with fruits in season, serve with straws. MEDFORD RUM SOUR MEDFORD RUM PUNCH 1 teaspoonful sugar Juice of Vn lemon Dissolve in little water

1 teaspoonful sugar Juice of 1 lemon 100% Medford rum. Fill glass with cracked ice.

Stir well with spoon, strain and

dress with fruits in season and serve.

MERRY WIDOW

50% Byrrh wine 50% dry gin.

Stir and strain in cocktail glass, twist

Fill glass with ice.

of orange peel and serve.

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