1934 Charles Book of Punches and Cocktails

PUNCHES AND PARTY DRINKS

24

slice of orange, both cut into quarters; fill with Claret, shake well, and ornament with berries in season. Serve with a straw.

SAUTERNE PUNCH

Fill a small container two thirds full of shaved ice. Add one teaspoonful of powdered sugar, one slice of lemon, one slice of orange, one piece of pineapple. Fill with Sauterne, ornament with berries in season and serve with a straw.

CHAMPAGNE PUNCH

Mix together in a container, one quart of Champagne, three tablespoonfuls of sugar, one orange sliced, the juice of a lemon, two slices of pineapple cut into small pieces and a wine-glass measure of raspberry or straw– berry syrup. Put in a few lumps of ice. Ornament with fruits in season and serve in champagne goblets after removing ice. Cut the peel of two oranges into a quart and a half of water and squeeze in the juice of four oranges ; also drop in a small cupful of powdered sugar. Allow to boil half an hour and add a half pint of porter three quarters of a pint of rum and an equal amoun~ of brandy. A liqueur glass of Curacoa and a dash of Maraschino will ORANGE PUNCH