1933 300 Drinks and How to mix'em

HOW TO MIX THEM

66

Empire Fnnch (Use an extra Itirge bowl)

Rub the peel of 4 fine lemons, and also the peel of two oranges, until it has absorbed all the yellow part

of the lemon and orange. 1 1/3 lb. of lump sugar. 1 pineapple, cut in slices. 12 fine oranges, cut in slices. 1 box of strawberries. 2 bottles Apollinaris water. Mix the above ingredients well and add: % giU of Maraschino. % gill of Curacoa (red).

% gill of Benedictine. ^4 gill of Jamaica rum.

1 bottle of French brandy. 6 bottles of champagne. 4 bottles of Tokay. 2 bottles of Madeira. 4 bottles of Chateau Margaux.

And mix this well with a ladle, then strain through a sieve into a clean bowl and surround the bowl with ice and dress the edge with some leaves and fruit, and onlament the punch in a fancy manner with grapes, oranges, pineapple and strawberries.

SarS'togaCocktail (Use small bar glass)

2 dashes Angostura bitters. 3 small lumps of ice. Xpony of brandy. 1 pony of Vermouth. Shake up well, and then strain Into a claret glaaa, and serve with a slice of elmon.