1913 Straub's Manual of Mixed Drinks by Jacques Straub

OF MIXED DRINKS

111

EMPRESS PUNCH

2 Crushed Lumps Sugar. 3 Dashes Angostura Bitters. 4 or 5 Lumps of Ice. 1 Split Champagne.

Dress with Fruit and put little Mint on top and add 2 thin Slices of Limes and serve.

FISH HOUSE PUNCH One Only.

Juice of one-half Lemon. $5 J igger Rum. 1/3 Jigger Brandy. 1 Dash Peach Brandy. 1,5 Barspoonful Sugar. Shake, strain into Water Goblet filled with fine Ice. Dress with Fruit. pagne, and no Water used. Juice of 4 Dozen Lemons. 11/2 Pounds Granulated Sugar. 1 Pint Curacao. 1 Pint Jamaica Rum. Pint Benedictine. 1 Quart Peach Brandy. 4 Quarts Green River Whiskey. Put above Ingredients in a Jug (not sealed) for about 10 days. Shake occa sionally. Strain through cheesecloth and serve in Punch Bowl. Add 1 Quart Champagne. 1 Quart of Sparkling Water to about З Quarts of the Punch. ’ 1 In the original receipt for the Fish House Punch, Cider was used in place of Cham

FISH HOUSE PUNCH

GOODMAN PUNCH 15 Lime Juice. И Jigger Sherry. (Continued)