1925 Drinks Long & Short by Nina Toye and A H Adair


CANNON PUNCH Puta quart of still dry cider into a saucepan with three oranges stuck with cloves, and bring it to the boil. Sweeten to taste with lump sugar and let the cider boil for a few minutes. Then add a tumblerful of whisky and serve very hot in a punch bowl. ST. JACUT PUNCH Put half a dozen baked apples, fresh from the oven, into a punch bowl with six tablespoonfuls of sugar. Pour in a little boiling water and stir well. Add six brandy glasses of Calvados and then pour in sufficient boiling water to make a drink for twelve people. * One pint of Jamaica 6r Santa Cruz rum, half a pint of brandy, and one wineglass of Cointreau, the peel of one lemon and one orange pared in a thin long strip. Add one sliced orange, one sliced lemon, sugar to taste. Put these.in gredients in a bowl and add three pints of boiling water. Stir well and serve. 49 E RUM PUNCH (Eight or ten Persons)

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