1925 About Town Cocktail Book by Joe Fitchett

I

about town cocKtail book j

CLARET BOWL

1 pony Brandy 1 pony Maraschino 1 pony White Curacao

6 slices Orange 1 teaspoon powdered Cinna mon, Cloves and Allspice mixed 6 slices Lemon Blackberries 3 Peaches, cut up 12 slices Cucumber peel Grapes

1 wineglass Sherry 11/^ quarts Claret 2 bottles Soda 3 teaspoons powdered Sugar

Juice of one L'emon 1 Lemon rind whole

12 pieces Put in plenty large lumps

Pineapple of ice, ornament with mint.

THE KEY PUNCH

gallon Concord Wine bottle Brandy bottle Gin dozen Ginger Ale

THE KEYHOLE

2 quarts Champagne 1 quart Gin

OLD COLONIAL MINT CUP

1 bunch fresh Mint 6 Oranges • 2 Lemons % ounce pulverized Gum Arabic % cupful cold Water 1 cupful Sugar Whites of 2 Eggs 1 cup Sherry

Steep mint in sufficient hot water to extract the flavor, adding the juice of the oranges and lemons. Dissolve over hot water the gum arable, soaked in cold water for twenty minutes, add the sugar and cook until it spins a thread; pour this boiling hot upon the stiffly beaten whites of eggs, beating until cold and smooth. Stir in the strained mint flavoring and fruit juice. Dilute to the required strength with carbonated water and serve in tumblers containing finely cracked ice, garnishing each portion with lemon peel and sprigs of mint.

29