1933 Mixer's Guide

MIXER'S GUIDE

85

BRANDY PUNCH

One tablespoonful sugar. A little water to dissolve sugar. One-fourth syrup. Jigger measure. Three-fourths brandy. One-half glass cracked ice. Shake, strain, trim with fruits in season. Serve with straws. BRANDY AND RUM PUNCH Large bar glass.—V2 wine glass rum, Vi wine glass Cognac brandy, one tablespoon sugar, juice of Vi lemon, % wine glass hot water. Shake well, grate nutmeg on top and serve.

BRUNSWICK PUNCH

Milk shake without sugar. Use raspberry syrup instead of one-half pony curacao.

CARDINAL PUNCH Cover the bottom of a punch bowl with loaf sugar in two quarts of sparkling water, two quarts of claret, one pint cognac and one pint rum.

One pint sparkling moselle. One jigger italian vermouth. Three oranges sliced. One lemon sliced. One-quarter pineapple sliced. One large piece of ice. Serve in punch glasses.

CENTURY CLUB PUNCH Large bar glass.—% pony Jamaica rum, one pony Santa Cruz rum, two teaspoons fine sugar, juice of a half lemon, one wine glass water. Fill glass with ice, mix well, trim with fruit and serve with straws. CHAMPAGNE PUNCH Punch bowl.—One quart champagne, quarter pound sugar, one orange sliced, juice one lemon, four slices pineapple, one wine glass strawberry syrup. Trim bowl with fruits and serve in champagne goblets.