1912 Recipes of American and other Iced Drinks by Charlie Paul

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79- ll\'lPERTAL PU:-\CH. Take a large punch bowl, into which put a -quarter pound of powdered suga r, a wi ne-glassful of maraschino, two bottles of claret, one ditto of soda– water, six slices of cucumber peel, q uarter of a teaspoonful of gra ted nutmeg ; then s lice two lemons in; mix well a nd put in a large block of ice. This will serve for a party of ten. 80-Ii\fPROVED BRAKDY COCKTAIL. S. D. Fi ll hali-pint glass one t hird ol chipped ice, two dashes Boker's (or Angostura) bitters, three clashes gum syrup, two dashes ma raschino, one clash absinthe, a sma ll wine-glass of brandy ; shake well and strain into cocktail glass ; squeeze a sma ll piece of lemon peel and leave it in the glass, a nd serve. The flavour is improved by moistening the edge of the glass with a piece of lemon.

81- ITALl AN LEMO. AlJE. (For a party of Ten.)

Use a la rge pitcher ; pa re the rind of twenty-fot!l" lemons, squeeze the juice upon the peel a nd let it remain a ll night; then add two poun?~ of sugar, .one qua rt of sherry, three quarts of bo1hng water; mix well, and then add one q uart of boiling milk a nd strain t hrough a jelly bag till it is clear.

ll2-J APANESE COCKT AIL. S. D.

Half Jill a tumbler with chipped ice ; add a ta ble– spoonful of orgeat syrup, two dashes of Boker's bitters, a wine-glass of bra ndy, one or two pieces of lemon peel ; stir well, a nd strain into a cockta il _glass.