ORANGE PUNCH or CUP (4 portions) Juice of 4 oranges. Juice of 1 lemon. 1 pint gin. 2 tablespoons (heaping) pow dered sugar. 2 to 4 ounces of juice from canned apricots if available.
To all this add one quart of seltzer, plain water or dry gin- gerale and about 2 quarts of cracked ice. Stir well and ladle into frappe cups, from the final mixing or frappe bowl. Seg ments of fruit may be floated in the frappe bowl for appearance sake if desired.
PALM BEACH COCKTAIL
1 ounce gin. Yz ounce grapefruit juice. Yz ounce Vermouth syrup. Ice and shake.
(One of the best appetite creat ing cocktails when shaken until real cold.) 45