1930 Two Hundred Selected Drinks by K W Sundin

Punches. Punches are numerous and vary. They can be served either cold or hot. When served cold they are generally decorated with fruits in season, when served hot a slice of lemon on top is suffi cient. American Punch, (4—6 persons) Fill a stew pan with following ingredients: 4 pieces of sugar 1 little piece of cinnamon Lemon peel 5 cloves Halt a wine glass of Whisky Half a glass of Portwine Two wine glasses of plain water. Let boil and serve in a tumbler. Gliickwein Punch. Fill a stew pan with following ingredients: 5 pieces of sugar 1 cocktail glass of Claret Half a cocktail glass of Arrac 6 cloves No. 158.

No. 159.

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A little piece of cinnamon A wine glass of plain water. Let boil and serve in a tumbler.

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No. 160. Night Punch, Fill a stew pan with following ingredients: 6 dashes of Raspberry syrup

Half a cocktail glass of Whisky Halt a cocktail glass of Madeira Half a cocktail glass of Claret A wine glass of plain water. Let boil and serve in a tumbler.

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