1933 When good fellows get together (Drink and service manual)

PARTY DRINKS FOR TWO OR MORE Balaldava Nectar, (for a party of fifteen) Peel the rind of one-half a lemon very thin, shred fine, and place in a punch bowl. 4 tablespoons crushed loaf sugar. Juice of a lemon. 1 gill Maraschino. 2 bottles Soda Water. 2 bottles Claret. 2 bottles Champagne. Stir well. Dress with fruit, and serve. Bishop—a la Prusse. 1 bottle Port Wine. Roast oranges until pale brown. Place in a tureen and cover with the sugar, adding three glasses of the Port Wine. Cover tureen and let it stand until the next day. When required for use, put tureen in a pan of boil ing water, press the oranges with a spoon, and run the juice through a sieve. Boil the .remainder of the Port Wine; add the strained juice, and serve warm in glasses. Bishop—English, (use small punch bowl) 1 quart Port Wine. 1 orange, stuck well with cloves. Roast the orange until brown, cut into quarters. Pour over the Port Wine, which was previously heated. Add sugar to taste, and let the mixture simmer for half an hour. Cup Burgundy. glass pitcher cracked ice. 6 or 8 pieces sugar loaf. J/2 pound crushed loaf sugar. 5 good-si2;ed bitter oranges.

1 lemon, sliced. 1 orange, sliced. 4 slices pineapple. 1 pony glass Cognac Brandy. 1 pony Apricotine. 1 pony Curacoa.

1 quart Burgundy. 1 pint Apollinaris.

Mix thoroughly, adding the thin rind of a cucumber. Decorate with fruit, and serve.

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