1933 Mixer's Guide

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MIXER'S GUIDE

CHAMPAGNE PUNCH (FOR A PARTY OF THREE) Into a pitcher pour the juice of 1 lemon and add 3 tablespoonfuls of sugar, one-half wine glass of strawberry syrup, one pint bottle of champagne. Stir with spoon; drop in 1 slice of orange, 2 slices of pineapple. Decorate with fruit and serve in champagne glasses.

CHAMPAGNE PUNCH

Four lumps of sugar. Two ponies of curacao. One quart of champagne.

Bottle of club soda. Juice of one lemon. Stir with ladle.

> One large piece of ice. Trim with fruits in season. CHOCOLATE PUNCH Use large bar glass two-thirds full of fine ice.

One-half teaspoonful sugar. One-half jigger port wine. One-half jigger curacao. One egg and fill with milk. Shake thoroughly into punch glass, grate a little nutmeg on top and serve. CLARET PUNCH One tablespoonful of sugar. Squirt of seltzer. Juice of one-half a lemon. Half glass of cracked ice. Claret glass. Fill glass with claret. Stir well, and ornament with fruits in season. CLARET PUNCH Use large bar glass, two-thirds full shaved ice, three teaspoonfuls of sugar, four dashes of lemon juice, two slices of orange two wine glasses of claret. Shake well, strain into thin glass; dress with fruit and serve with straws.