1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

CHAMPAGNE PUNCH

1 pineapple pared and sliced 6 oranges seeded and sliced 2 lemons seeded and sliced The juice of 6 limes 0 box of strawberries 1 quart of red Curai;ao 1 pint of green Chartreuse 1 quart of brandy 1 quart of Tokay wine 6 bottles of Apollinaris water

Stir this mixture together, and let it set for about four hours. Strain into the punch bowl. Add a large cake of ice. Then add: 6 quarts of Champagne.

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