1933 Here's How by George A Lurie

INDIVIDUAL PUNCHES

123

CHAMPAGNE COBBLER Champagne 2 jiggers Sugar Syrup 1 spoon

Stir gently with ice and strain into highball glass. Fill with shaved ice, decorate with sliced orange, pineapple and Maraschino cherry and serve with straws.

CHAMPAGNE COBBLER, No. 2

Brandy

1 pony Curacoa to fill Lemon

1 pony 1 spoon

Champagne

Sugar Syrup 1 spoon Stir all, except champagne, well with ice and strain into tall highball glass. Fill with shaved ice, add champagne to fill, decorate and serve with straws.

CHAMPAGNE PUNCH

Curaeoa Lemon

1 pony Champagne

to fill

1 spoon Sugar Syrup 1 spoon Mix lemon with syrup, add lump of ice and curacoa. Stir well, strain into highball glass, add cube of ice. Fill with champagne, stir gently, decorate and serve with spoon.

CLARET COBBLER

Claret to fill Sugar Syrup 1 spoon Stir well with ice and strain into goblet. Fill with shaved ice, add claret to fill, decorate with sliced orange, pine apple and Maraschino cherry and serve with straws.

CLARET PUNCH

Claret

to fill Lemon

2 spoons

Sugar Syrup ....2 spoons Mix lemon with sugar syrup in goblet. Fill with shaved ice, pour over claret to fill, decorate and serve with straws.

CLARET PUNCH, No. 2

Claret

2 jiggers Lemon

2 spoons

Sugar Syrup 2 spoons Seltzer to fill Stir well with ice in highball glass. Add seltzer to fill, decorate and serve with straws.