1930 Shake'Em up by Virginia Elliott and Phil D. Stong

FISH HOUSE PUNCH

1 poiind of sugar l]/2 pints of rum (Jamaica preferred) 1 pint brandy,

Juice of 12 lemons Juice of6 oranges and 1 pint of cold tea

Mix these together until the sugar Is dis solved. Add one pint of ginger ale, one pint of White Rock and one cup of chopped fresh fruit. Stir thoroughly. Place one large lump of ice in the bowl, and over it pour the punch, very slowly.

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CLARET PUNCH This punch should be prepared and allowed to stand for.half an hour before pouring over the ice and serving. 3 slices of orange 3 slices of pineapple 1 small bottle of Maraschino cherries 3 long slices of fresh cucumber rind 2 quarts of claret, or the local equivalent 2 pony glasses each of brandy or Apple jack, and Benedictine symp

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