1931 Shake'em Up a Practical Handbook of Polite Drinking (3rd printing)

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F1SH HOUSE PUNCH

1 pound of sugar 1Y2 pints of rum (Jamaica preferred) 1 pint brandy,

Juice of 12 lemons Juice of 6 oranges and 1 pint of cold tea

Mix these together until the sugar is dis– solved. Add one pint of ginger afe, 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.

CLARET PUNCH This punch should be prepared and allowed to stand for half an hour before pouring over rhe 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 syrup

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