1916 Jack's Manual by J A Grohusko (4th edition)

CHOCOLATE PUNCH

Use large bar glass 2-3 full of fine ice y 2 teaspoon sugar 50% Port Wine 50% Curacao 1 egg and fill with milk. Shake thoroughly into a punch glass, grate a little nut- meg on top and serve. CLARET PUNCH 1 tablespoonful of sugar Squirt of seltzer Juice of y 2 a lemon Half glass of cracked ice Fill glass with Claret. Stir well, and ornament with fruits in season. an orange 100% Rye or Bourbon Whiskey. Shake, strain into goblet filled with crushed ice and dress with fruit. CONCLAVE PUNCH (Non-alcoholic) Juice of 1 orange 25% Raspberry Syrup 1 teaspoonful of sugar 75% fresh milk. Shake, strain into thin glass and serve. CREAM PUNCH COMBINATION PUNCH Juice of y 2 a lemon Juice of a lime Juice of y 2

1 teaspoonful granulated sugar 50% Brandy 50% Maraschino 1 small bottle of cream 1 dash Curacao. Shake, strain into Punch Glass.

CREOLE PUNCH

50% French Claret 25% Brandy

2 dashes Apricot Brandy 2 dashes Jamaica Rum 1 teaspoonful syrup. Crushed ice in goblet.

Dress with fruit. If served hot, add spices and lemon peel and serve in silver pitcher.

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