1933 The Home Bartender

PINEAPLE MINT JULEP PUNCH Three quarts of sparkling Moselle Wine one pint of gin, juice of six oranges, one Number two can of dicUI pine– apple, serve in bowl juice and all, also two quarts of soda water. Mix all and serve each cup with a sprig of mint, also lay a dozen or mon. sprigs in mixture, sliced oranges also, serve. GRENADINE ALCOHOLIC PUNCH ~2 pint Grenadine, 1 quart Brandy, ~2 pint of gin, 2 jiggers French Vermouth, 1 jigger lime juice, 1 jigger lemon juice, 1 jigger orange juice, % · can of pineapple, diced, '.Ind. 3 quarts of any water. (charged preferable) pieces of ice m punch bowl, keep cold and serve in wine cups with sprig of mint. CHAMPAGNE PUNCH Pour one quart of Champagne into a punch bowl, add to this two bottles of Soda or seltzer water, 1 jigger Brandy, large piece of ice. Mix well, then add 4 barspoons sugar. A little cucumber rind is considered an improve– ment in the making of this cup, dress with fruits, (fresh preferred). WHISKEY PUNCH (ENGLISH) Rub 4 large cubes of sugar upon the rind of thrtl;: lemons till yellow disappears, add more sugar to. make a quaLtity of six ounces, put this sugar into a bowl and squeeze upon it the juice of two lemons and pour upon it a pint and a half of boiling water, add one quart of good aged Whiskey, also three quarts of imported soda Water, Garnish with fresh mixed fruits and drop 6 or 8 clean sprigs of mint into punch and stir. Ice.

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