1920 Drinks by Jacques Straub

Drinks

85

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. Add 2 thin slices of limes and serve. Fish House Punch ONE ONLY Juice of V2 a lemon. % jigger rum. % jigger brandy. 1 dash peach brandy. % barspoonful sugar. Shake, strain into water goblet filled with fine ice. Dress with fruit. Fish House Punch (Note: In the original recipe for the Fish House Punch, cider was used in place of champagne, and no water used.) Juice of 4 dozen lemons. 1Y2 pounds granulated sugar. 1 pint Curasao. 1 pint Jamaica rum. 1 pint benedictine. 1 quart peach brandy. 4 quarts bourbon. Put above ingredients in a jug (not sealed) for about 10 days. Shake occasionally. Strain through cheesecloth and serve in punch bowl. Add 1 quart champagne. 1 quart of sparkling water to about 3 quarts of the punch. Goodman Punch

y<2 lime juice. Vk jigger sherry. % jigger rye whiskey. % barspoon granulated sugar. Shake, strain into goblet.

Dress with fruit.

Harding Punch 2 GALLONS

1 quart St. Croix rum. 1 quart brandy. 1 quart imported champagne. % quart arrack. 1 quart peach brandy. 3 pounds granulated sugar. % pound green tea, steeped. 2 quarts ice water.