1920 Drinks by Jacques Straub

DRINKS

84

Claret Punch 1 GALLON

Juice of 6 lemons. 2 ponies Curasao. 4 ponies brandy. 2 dashes benedictine. 2 quarts of claret. 2 quarts of Apollinaris. Sugar to taste.

Punch bowl.

Fruits.

Combination Punch

Juice of V2 lemon. Juice of % lime. Juice of x /2 orange. 1 jigger rye or bourbon whiskey. Shake, strain into goblet filled with crushed ice and dress with fruit. Cream Punch 1 barspoonful of granulated sugar % j^ger brandy.

V2 jigger maraschino. 1 small bottle cream. 1 dash Curasao. Shake, strain into punch glass. Creole Punch 1 jigger French claret. % jigger brandy. 2 dashes Hungarian apricot brandy.

2 dashes Jamaica rum. 1 barspoonful syrup. Crushed ice into goblet.

Dress with fruit. When served hot, add spices and lemon peel and serve in silver pitcher. Curasao Punch % of 1 lemon juice. Sugar to taste.

% jigger Curasao. % jigger brandy. Shake, strain into goblet of fine ice.

Dress wit

fruit.

Elmwood Punch

4 pints grape juice. 1 pint claret.

1 pint imported champagne. 2 spoons grated pineapple. Sugar to taste.

Dress with fruit in season.

No mixed drink is perfect unless ingredients used are perfect.