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

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BOOTHBY'SWORLDDRINKS

IMPERIAL PUNCH (For Twenty)

Brandy Curacoa

3 quarts Rum

1 pint

3 jiggers Raspberry Syrup ..4 jiggers

Pineapple ...1 can shredded Lemon

juice of 10

Sugar 2 quarts Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups. 1 pound Seltzer

INDEPENDENCE NECTAR (Punch for Twenty)

Brandy

1 quart Claret

3 quarts

Champagne

1 quart Green Tea

1 pint

Sugar juice of 24 Stir all in punch bowl with large lump of ice. When chiUed, decorate and serve in punch cups. KEYHOLE PUNCH (For Fifteen) Champagne 2 quarts Gin 1 quart Curacoa 2 jiggers .White Rock 2 quarts Stir gin and White Rock in punch bowl with large lump of ice. Add Champagne, stir gently, decorate and serve in punch glasses. 2 pounds Lemon

KEY PUNCH (For Twenty)

Brandy

1 pint Rum

1 pint 3 pints

Gin

1 pint Concord Juice

Ginger Ale 6 bottles Stir well in punch bowl with large lump of ice. Decorate and serve in punch glasses. MADEIRA CUP (For Twelve) Madeira 1% quarts Mandarinette 3 jiggers Lemon 1 jigger Seltzer quarts Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups. MALIBU PUNCH (For Twenty) Sauteme 2 quarts Brandy 2 jiggers Applejack 2 jiggers Pineapple 2 jiggers Lemon juice of S Apollinaris 2 quarts Sugar pound Stir all in punch bowl with large lump of ice. When chilled, decorate and serve in punch cups.