1933 Mixer's Guide

MIXER'S GUIDE

95

ROYAL PUNCH ( FOR A PARTY OF TWENTY) Use large punch bowl or other vessel. One quart of brandy. One and one-half pints of Jamaica rum.

Two wine glasses of Arrac. Two wine-glasses of Curacoa. One pound of fine sugar.

Juice of 3 lemons. Two slices of lemon. Four quarts of hot tea. Mix well; add 1 wine glass of calves' foot jelly. Serve in punch cups. To be served hot. SAUTERNE PUNCH Use large bar glass. One-half teaspoonful of sugar. Juice of y2 lemon. Two or 3 slices of orange. One-half teaspoonful of raspberry syrup. One-half wine glass of Sauterne. Shake well; ornament with berries in season and serve with straws. SHERRY WINE PUNCH Use large bar glass. Three dashes of lemon juice. One-half tablespoonful of sugar. Three slices or orange. One-half tablespoonful of raspberry syrup. One and one-half wine glasses of sherry wine. Fill up with cracked ice; shake well; ornament with berries in season and serve with straws. SODA NEGUS (FOR A PARTY OF TEN) Use a punch bowl or other suitable vessel. Twenty-four lumps of loaf sugar. Fourteen cloves. Two teaspoonfuls of grated nutmeg. One quart of port wine. Put above ingredients into a saucepan; heat and stir well, do not allow mixture to boil. Pour in two bottles of soda water. Serve in punch glasses.