1933 300 Drinks and How to mix'em

HOW TO MIX THEM

61

Lincoln Clnb Ponch (For a party of twenty-five)

Take 4 bottles of champagne. 1 bottle of pale sherry. 1 bottle of Cognac. 1 bottle of Sauteme. 1 pineapple, sliced and cut in small pieces. 4 lemons, sliced. Sweeten to taste, mix, cool and serve. May Wine Punch (Use a large punch bowl.)

Take one or two bunches of woodruff, and cut It into small pieces and place it into a large bar glass, and fill up the balance with the best French brandy, cover it up and let it stand for two or three hours, until the essence of the woodruff is thoroughly extracted; cover the bottom of the bowl with loaf sugar, and pour from 4 to 6 bottles of plain soda over the sugar. Cut up 6 oranges in slices. % pineapple, and sufficient berries and grapes. 8 bottles of MoseUe or Rhine wine. 1 botUe of Veure Clicquot. Then put your woodruff and brandy, etc., into the bowl, and then stir well, and you will have 2% to 3 gallons of excellent May Wine Punch; surround the bowl with ice, serve in a wine glass in such a manner that each customer will get a piece of aU the fruits contained In the punch. Punch Boil a large kettle of strong black coffee, take a large dish and put 4 pounds of sugar into it; then pour 4 bottles of brandy and 2 bottles of Jamaica rum over the sugar, and set it on fire, let the sugar dissolve and drop into the black coffee; sUr this well and you wiH have a good hot pimch.