1914 Drinks by Jacques Straub

82

DBINKS

Bill Meyer Punch.

1 dash lemon juice. 1 lump of loaf sugar. 2 slices pineapple. 2 slices orange. 1 slice lemon.

Use large glass, with 5 lumps of clear ice. Fill up with imported champagne. Stir well. Dress with cherries and serve. Bishop Punch (Pitcher).

% lemon juice. 1 jigger syrup. 1 jigger Jamaica rum. 1 pint claret (for party of 2 or 3). Dress with fruit and mint. Brandy Milk Punch. 1 jigger hrandy.

1 dash Jamaica rum. 1 barspoonful sugar. Milk. Shake, strain and put little nutmeg on top. Brandy Punch. USE GOBLET. Crushed ice. 1 jigger brandy. 1 dash sugar. 2 dashes raspberry syrup. 1 dash maraschino. Dress with mint. Stir well. Seltzer. Bordelalse Punch. Juice of % lemon. 2 dashes raspberry syrup. 1 barspoon sugar. 1 jigger kirschwasser in goblet with fine ice. 2 slices lime. 2 slices lemon. Stir well and squirt a little seltzer on top.

Boston MUk Punch.

% jigger bourbon whiskey. % jigger St. Croix rum. 1 small barspoonful sugar. % bottle milk. Shake; strain.

Bourbon Whiskey Punch. Eye Whiskey Punch,

Juice of % lemon. 1 small barspoonful sugar. 1 jigger bourbon or rye, as desired. Shake, strain into goblet with fine ice. Dress with fruit and serve.