1933 Mixer's Guide

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MIXER'S GUIDE

GLASGOW PUNCH

Use large bar glass. One and one-half tablespoons fine sugar. One and one-half wine glasses ice water. One-half wine glass Jamaica Rum. Stir well. Rub edge of fizz glass with a slice of lemon, strain into it and add a drop of lemon juice. GORDON PUNCH (FOR A PARTY OF FIFTY) Put a large lump of ice in punch bowl. One and one-half wine glasses Abricotine. Six quarts of sweet Catawba or Tokay wine. One gallon carbonated water. One quart of claret wine. Stir well; ladle into stem glasses; decorate with fruit and serve. Use a hot water glass. One teaspoonful of fine sugar. Two dashes lemon juice. Three-quarters wine glass of Arrack. Fill up with boiling water; grate a little nutmeg on top and serve. HOT ARRACK PUNCH One and one-half pounds of sugar. Four wine glasses of lemon juice. Two wine glasses of orange juice.

HOT BOLAND PUNCH

Use a hot water glass. One teaspoonful of fine sugar One and one-half wine glasses of Scotch whisky. One-half wine glass of ginger ale. Fill up with boiling water; stir well and serve.

HOT IRISH PUNCH One liunp of sugar dissolved in a little hot water in a hot punch glass. One wine glass of Irish whisky. One piece of lemon peel. Fill up with hot water; stir; grate nutmeg on top and serve.