1930 The Drinks of Yesteryear a Mixology

Punches Punches had their own devotees at the bar, and in quantity, were the conventional cheer at social gatherings, such as weddings, parties, reunions and the like. No two wine clerks ever made the same punch a like, the personal equation entering into ingredients and quantities. The Author, through the special character of his experience ~s ~o. places of employment, mixed Punches for all sorts of mdividuais and occasions and the formulas for them which he submits below came to be his standards and met with, modestly writing, invariable approbation.

Whiskey A good dash of lem?n juice; a tea– spoonful of sugar or pl~lJ:?- SYr:uJ?; a dasI: of Grenadine Syrup; stir m rmx1~g gla.ss, strain into Punch glass ; and garrnsh W1 th fruit. Brandy Same as above using Brandy as base instead of Whiskey. Rum Same as above using Rwn instead of Brandy as base. Ward Eight Same as a Whiskey Punch; float a little claret on top after straining, and garnish with fruit. Army and Navy Use mixing glass with ice; a good ~ash of Grenadine Syrup; juice of whole lm;ie; add a little water; mix well t_ogether wit_h spoon; a drink of Bacardi Rwn; stir agai.u and strain into stem punch glass; and garnish with fruit. [40)

For the Seasoned Drinker.

Boston Favorite Especially. '

I

Every day in Washington.