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

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Put one large piece of ice in the bowl, allow– ing just enough room at the sides for dipping wit!; the ladle. Strain the p1:1nch over the ice, and allow it ro·stand ten minutes before dipping it into the punch cups.

GIN PUNCH NUMBER ONE 2 quarts of grapefruit juice 2 quarts of gin and one-quarter cup of Five Fruits or Gren– adine Keep the punch in the ice box for two hours before serving time, so that it will be thor– oughly chilled. Pour over chopped ice in the bowl and serve at once. GIN PUNCH NUMBER TWO 26 cocktail glasses of gin 55 glasses of Orgeat syrup (buy at any chemist's shop) 5 glasses of lemon juice and 5 glasses of orange juice Chill for two hours before serving. Pour over chopped ice in the punch bowl. ......................................................................................... [ 46 J