1933 Mixer's Guide

MIXER'S GUIDE

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EGG MILK PUNCH Use large bar glass, three-fourths full of cracked ice, two tablespoon- fuls of fine sugar, one pony rum, one wine glass of brandy, fill up with milk. Shake well; strain into tall, thin glass; grate nutmeg on top and serve.

ELMWOOD PUNCH

Four pints grape juice. One pint Claret. One pint grated pineapple. Sugar to taste. Dress with fruits in season.

EMPRESS PUNCH

Two crushed lumps of sugar. Three dashes Angostura bitters.

Four or five lumps of ice. One split of Champagne. Dress with fruit and put a little mint on top. Add two thin slices of lime and serve. FISH HOUSE PUNCH (FOR A PARTY OF FOUR) Mix in large punch bowl. One and one-half wine glasses of lemon juice, two wine glasses of peach brandy, one wine glass Cognac brandy, one wine glass of rum, one-half pound of fine sugar. One and one- half pints of ice water. Stir well; ladle into punch glasses and serve. Use large bar glass. Three-fourths full of shaved ice. One tablespoonful of fine sugar. Four dashes of lemon juice. One and one-half wine glasses of gin. Shake well; strain into punch glass; fill up with seltzer water; dress with fruit and serve. GIN PUNCH