1934 Cocktail Bill Boothby's World Drinks and how to mix them

PARTYBEVERAGES

253

CARDINAL PUNCH (For Fifteen)

Burgundy Chartreuse

1 quart Sauteme

1 pint

2 jiggers Plain Soda

1 quart

Lemon, juice and peel of 10 Sugar 1 pound Stir well in punch bowl with large lump of ice. Add few sprigs mint and serve in punch cups.

CHAMPAGNE CUP (Punch for Fifteen)

Champagne

3 pints Brandy

6 jiggers 3 jiggers

Curacoa

3 jiggers Abricotine

Seltzer 1^ quarts Stir well in punch bowl with large lump of ice. Decorate and serve in punch cups.

CHAMPAGNE CUP, No.2 (Punch for Ten)

Champagne Maraschino

1 quart Amontillado 2 jiggers

1 jigger Seltzer

1 quart

Lemon,.juice and peel of 1 Crush lemon peel with 1 cube sugar, add lemon juice and place in punch bowl with large lump of ice. Add liquors, stir until chilled, sweeten to taste, add seltzer and serve in punch cups.

CHAMPAGNE PUNCH (For Eight)

Champagne

1 quart Curacoa

1 jigger 1 jigger ^ pound

Rum or Cognac....1 jigger Maraschino

Lemon

juice of 10 Sugar

Sweet Soda 1 pint Dissolve sugar with lemon juice and soda in punch bowl. Add large lump of ice and other ingredients, stir until chilled, decorate and serve in punch cups.

CHAMPAGNE PUNCH, No. 2 (For Fifteen)

Champagne

2 quarts Whisky or Brandy...1 pint 4 jiggers Pineapple ...1 can crushed

Rum

Green Tea

1 quart Sugar

5^ pound

Lemon and Orange, sliced thin Stir all, except Champagne, in punch bowl with large lump of ice. Add Champagne, decorate as desired and serve in punch cups.