1914 the Art of Mixing Them by A Connoisseur

THE ART OF MIXING THEM

Prince Henry Punch. Use a mixing glass with cracked ice; juice of one lime, leaving lime in glass; two dashes of raspberry syrup; one wine glass of Kirschwasser; half a wine glass of brandy. Shake well and strain into a large glass. Fill with Apollinaris and ornament with fruit. Punch a la Romaine. (For a party of 20.) 2 bottles of rum; 2 bot tles of wine; 15 lemons; 3 sweet oranges; 3 pounds of powdered sugar; 15 eggs. Dissolve the sugar in the juice of the lemons and oranges, adding the thin rind of 1 orange; strain through a sieve into a bowl, and add "by degrees the whites of the eggs beaten to a froth. Place the bowl on ice for a while, then stir in briskly the rum and the wine. Remson Cooler. Use a large glass; one large cube of ice; rind of whole lemon in one long string; one half wine glass of Old Tom gin. Fill glass with Apollinaris. Rhine Wine Cobbler. (A large bar glass.) ly^ tablespoons of sugar; IVz wineglasses of water; wineglasses of Rhine wine;; fill glass with fine ice; stir well; ornament with fruits and serve with a straw. Rhine Wine and Seltzer. (A large bar glass.) Fill glass half full of Rhine wine, balance with seltzer. Both the Rhine wine and seltzer should be kept on ice. The above

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