1934 Charles Book of Punches and Cocktails

FANCY WINE DRINKS

20

toast. Mulled wine can be made with Port, Claret or Madeira.

CLARET CuP

Mix into a container one bottle of Claret wine, a half pint of iced water, a tablespoonful of powdered sugar , and one teaspoonful of powdered cinnamon, cloves and allspice, mixed. Squirt in the juice of a small lemon. Stir the ingredients well together, adding the thin rind of the lemon. This is a delicate summer beverage for eve– ning parties. SHERRY EGG N OG Pour into a large bar glass two wine-glasses of Sherry wine, a well-beaten egg and fill rest with rich creamy milk. Add a few lumps of ice. Stir thoroughly and strain into a large goblet. Grate a little nutmeg on top and remove ice before serving.

RHINE AND SELTZER

Fill a glass half full of Rhine wine. Add ice and fill up with seltzer water. Serve very cold. This is an excellent thirst quencher.

SHERRY COBBLER

Into a large glass put one tablespoonful of powdered white sugar, one quarter of an orange cut up into pieces