1933 Mixer's Guide

MIXER'S GUIDE

87

CLARET CUP (1 GALLON MIXTURE)

Use large bowl for mixing. Three oranges, sliced, one lemon sliced, one small pineapple, sliced, one wine glass of Abricotine, two wine glasses of Curacoa, two quarts of claret wine, one and one- half pints of Apollinaris. Mix well with a ladle and set aside for four hours before using; then strain into another vessel and when ready to use add pints of champagne or other sparkling wine. Stir gently and then put in a block of clear ice. Decorate the top wth fruit; let several slices of grapefruit float around in the bowl. Serve in champagne glasses. CLUBHOUSE CLARET PUNCH Use large bar glass, three-fourths full of cracked ice, four dashes of orange juice, four dashes lemon juice, four dashes gum syrup, two wine glasses of claret wine. Sh^e; strain into tall, thin glass; fill up with seltzer; dress with fruit and serve. COHASSET PUNCH Fill large bar glass one-half full shaved ice; one jigger New England rum; one jigger vermouth; 3 dashes gum syrup; one dash orange bitters; one-half juice of a lemon. Stir and serve with a preserved peach and its liquor. Juice of one-half a lemon. Juice of one-half a lime. Juice of one-half an orange. One jigger rye or bourbon whisl^. Shake, strain into goblet filled with crushed ice and dress with fruit. COMBINATION PUNCH

CREAM PUNCH

One teaspoonful granulated sugar. One pony brandy. One pony maraschino. One small bottle of cream. One dash Curacao. Shake, strain into pimch glass.