1933 Jack's Manual by J A Grohusko

196

JACK S MANUAL

HOT CLARET PUNCH

Juice of half a lemon I teaspoonful of sugar Cinnamon to taste

100% claret Lemon peel Boil, strain into glass cup, and serve.

HOT CREOLE PUNCH

2 teaspoonfuls syrup 2 dashes Jamaica rum I dash apricot brandy

100% French claret I teaspoonful spices Lemon peel Heat on stove until nearly boiling.

HOT IRISH PUNCH

2 lumps of sugar Juice of half a lemon Dissolve in a little hot water. 100% Irish whisky Fill glass with hot water. Stir well, place slice of lemon on top, grate nutmeg,and serve.

HOT MILK PUNCH

I tablespoonful of sugar 50% Jamaica or Bedford rum 50% brandy Fill glass with boiling hot milk. Stir well, grate a little nut meg on top, and serve.