1934 What Shall We Drink by Magnus Bredenbek

Chapter n How to MakePunches

FEW drink mixtures answer the needs of hospitality to such a satisfactory degree as the time-honored punches. Some are very simply made, others, a bit more difi&cult, nevertheless justify whatever labor may be involved, be cause of the pleasure they impart. There are many types of punches,hot and cold,and,asin the case of cocktails, the formulas of standard type given herewith are capable of variations of ingredients to suit the taste or whim of host, hostess or guest. I have tapped many sources for the large number of punches listed, hoping that in a large variety, I can satisfy any kind of taste. Let us take up the simpler type first and start with a claret Punch. MIXING CLARETPUNCH Prepare your punch bowl with cubed or cracked ice, say, about half full. Into this pour three bottles of chilled Claret Wine and add about a pound of sugar, granulated or pow dered. Stir thoroughly to dissolve the sugar. Then add two oranges sliced thin and the sUces cut into quarters, and, in season, a half pineapple, diced. (If pineapples are not in season, a small can of them, cut into dice, will do). Stir thoroughly. Now add a pint bottle of previously chilled Champagne, stir shghtly, and serve immediately in punch glasses, which usually contain from four to five ounces of liquid. Your punch is ready to serve, if you wish to have it used before the effervescence of the champagne has been dis sipated. The portion,assuming the use of the usual punch glasses, is sufficient for fifteen drinks. If more or less is desired,

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