1917 The Reminder by Jacob A. Didier (5th edition)

2 quarts of Rhine wine. I quart of whiskey.. 1 quart of mixed cordial. 3 gallons of claret wine.

Stir and add

2 bottles of carbonated water. Put a block of ice in bowl, add sliced fruit, and serve in punch cups. TOLEDO PUNCH. (Five Gallons) Use a six-gallon vessel to mix in. 2 pounds of loaf sugar, dis solved in 4 quarts of Rhine wine; 6 pints of champagne. 4 bottles of carbonated water. Stir well; add fruit, cool in punch bowl and serve in punch cups. WHISKEY COCKTAIL. (Five Gallons) ij pound loaf sugar, dissolve in 2 quarts of water, strain, add 6 ounces of Benedictine. '8 ounces of Aromatic bitters, 6 quarts of water; add 6lemons (juice only). 1 quart of brandy. 2 quarts of claret.

lo ounces of curacoa. 4 gallons of whiskey.

Stir well; let it rest a few hours, serve from punch bowl that is sur rounded with ice;

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