1933 Mixer's Guide

MIXER'S GUIDE

93

MOOSE PUNCH

One-third jigger rye whisky. One-third jigger bourbon whisky. One-third jigger dry gin. One dash bitters. One dash orange bitters. Three dashes syrup. Shake, strain into goblet. Fill with crushed ice, dress with fruit. NATIONAL GUARD PUNCH Large bar glass.—One tablespoon fine sugar, juice of % lemon, two dashes raspberry syrup, fill with shaved ice, one wine glass brandy, one wine glass sherry. Stir well, dash with Jamaica rum, trim with fruits, serve with straws. ORCHARD PUNCH Three-fourths glass of shaved ice. One wine glass of California brandy. One-half wine glass orchard syrup. One teaspoonful of pineapple syrup.- Three dashes of lemon juice. Stir well; float a little port wine on top and serve with straws.

PHILADELPHIA PUNCH

Use large bar glass. Fill with shaved ice.

Two dashes of lemon juice. Two teaspoonfuls of fine sugar. One wine glass of St. Croix rum. One pony brandy. Stir well; dress with fruit and serve with straws.

PORT WINE PUNCH

Use large bar glass. Three dashes of lemon juice. One-half tablespoonful of fine sugar. Two slices of orange. One-half tablespoonful of raspberry syrup.

Fill glass one-half full of cracked ice; then pour in 11/^ wine glasses of port wine. Shake well; ornament with berries in season and serve with straws.