1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

PUNCH

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RASPBERRY PUNCH

From The Bordeaux Wine and Liquor Guide One and one-half gill of Three-quarters of a pound of raspberry juice, or vine- lump sugar, gar. Three and one-half pints of boiling water. Infuse half an hour, strain, add one-half pint of porter, three-quarters to one pint, each, of rum and brandy (or either one and one-half to two pints), and add more water and sugar, if desired weaker or sweeter. A liqueur glass of curagao, noyau,or maraschino,improves it. NATIONAL GUARD 7TH REGIMENT PUNCH Use large bar glass One tablespoonful of sugar. One wineglass of Catawba The juice of a quarter of a wine. lemon. Flavor with raspberry syrup. One wineglass of brandy. Fill the glass with shaved ice. Shake and mix thoroughly, then ornament with slices of orange, pineapple, and berries in season, and dash with Jamaica rum. This delicious bever age should be imbibed through a straw. • ••34• •• ST. CHARLES' PUNCH Use large bar glass One tablespoonful of sugar. The juice of one-fourth of a One wineglass of port wine. lemon. One pony of brandy. 19