1930 The Art of Drinking What and How by Dexter Mason

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THE ART OF DRINKING

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FISH HOUSE PUNCH

1 quart of strong cold tea The strained juice of 6 lemons 1 pint of Jamaica rum 1 quart of creme de cacao 1 Yi quarts of brandy 6 quarts of Sauterne 6 quarts of Apollinaris water.

Use a large punch bowl and a cake of ice, pour in the tea and the lemon juice. Stir together, add the liquors, and then the Apollinaris water. If you want the punch stronger add more brandy. This recipe will serve about SO people.

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