1934 Gordon's Cocktail & Food Recipes

COCKTAIL AND FOOD RECIPES

BRANDY PUNCH

Brandy, 1 Quart Powdered Sugar, 1 Pound Curacao, 1 Glass Grenadine, 1 Glass

Add the juice of eight lemons and four oranges, and one quart of carbonated water. Place bowl in ice and add the above ingredi– ents. Stir until cold before serving. Sweeten more to suit taste.

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.CARDINAL PUNCH

Claret, 1 Quart Brandy, 1 Glass Rum, 1 Glass

Italian Vermouth, 2 .Jiggers Sugar, 1 Pound

Dissolve the sugar with one quart of carbo– nated water and then pour in the other in– gredients. Add one glass of Italian Ver– mouth and sliced fruit and place the bowl on ice. Stir until cold before serving. 73