1934 Harry Johnson's new and improved Bartenders' Manual

232 —

Fill up the glass with ice; 1 wine glass of brandy (Martell);

Stir up well, place the fruits into the fancy sour glass, strain the ingredients into it, and serve (see illustration, plate No. 11).

BALAKLAVA NECTAR. (For a party of fifteen.)

Thinly peel the rind of half of a lemon, shred it fine, and put it in a punch howl, add 4 tablespoonfuls of crushed sugar and the juice of 1 lemon; 1 gill of maraschino; 2 bottles of soda water (plain); 2 bottles of claret; 2 bottles of champagne (Piper Heidsieck); Stir well together, and dress the top with fruits in season, then serve.

ENGLISH ROYAL PUNCH. (Use a bowl for mixing for a small party.)

1 pint of hot, green tea; ^ pint of brandy (Martell); i pint of Jamaica rum; 1 wine glass of curagoa; 1 wine glass of arrac; Juice of 2 limes; 1 lemon, cut in slices; \ pound of sugar;

Mix this thoroughly with a ladle, and add 4 eggs (thewhites only), and drink this as hot as possible. This composition is good enough for an emperoror a king, and the materials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the eggs soften the mixture, and destroy the acrimony of the acid and sugar. If the punch is too strong, add-more green tea to taste; and if not