1934 Drinks as they were made before Prohibition by Ira D Altschul

Champagne.

Use a two quart pitcher. One pint Champagne. One pint Beaune. One pint Apollinaris water.

Three slices of orange. Three slices of lemon. Three cubes of sugar. Three or four dashes of Angostura bitters. Stir well, fill pitcher with lump ice, decorate with fruit, and serve in hollow champagne glasses.

Champagne. For a party. Serve from a punch bowl.

Take a large crock to mix body of punch. Two jiggers pineapple syrup. Four to six sprigs fresh mint. One quart Curacoa. One pint green Chartreuse. One quart Cognac. One quart of Tokay. Four bottles Appollinaris water. Two sliced oranges. One sliced lemon. Stir this mixture well and allow to stand for two hours at least. Strain into a punch bowl. One large chunk of ice. Add a few strips of cucumber rind and fruit in season. Serve in glass punch cups.

Cider. Use a glass pitcher. Pare a lemon very thin and place in the pitcher. Pour one pint of sherry on the lemon.

Add one cup sugar, the juice of a lemon and one bottle Cider. Sprinkle a little nutmeg on this. Mix well and place on ice. When cold add two jiggers Brandy and a few strips cucumber rind.

Claret

Use a small mixing glass. Half fill with shaved ice. Juice of one-half lemon. Two slices of orange. Two jiggers Claret. Stir well and strain into a punch glass filled with shaved ice. Dress with fruit and top with a dash of rum. Serve straws.

Claret

One gallon.

Juice of six lemons. One jigger Curacoa. One jigger Brandy. One cup sugar. Two siphons.

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