1934 What Shall We Drink by Magnus Bredenbek

Punches " juice a bit, and half an orange, slicing and squeezing to dis tribute the juice but letting the rind also go into the shaker. Add a dash of Arrack. Now shake thoroughly and strain into four ice-filled tumblers, capping the top of the shaved ice with strawberries, raspberries, diced pineapple or any other fruit desired, if in season. You'll smack your lips over this as you sip it with straw or glass sippers. From the foregoing, you may find it delightful to experi ment with other claret punches of your own invention, fol lowing the proportions given of ingredients, but using pine apple or grape fruit or seasonable berries instead of lemons and oranges. MIXING A DEBUTANTEPUNCH And now we might discuss another popular punch—the debutante—excellently adapted to a coming-out party at which, say,twenty are present. Place in a large punch bowl a large square of ice. Over this pour a large goblet of Grenadine, then a large goblet of creme de menthe. Follow with a half gallon of grape juice, then about a pint and a half of tea. Now add a quart of carbonated water and stir till well chilled. Into the mixture now put diced lemons, say, about ten, and ten oranges either diced or cut into sliced quarters. Let them chill a while, then serve in punch glasses, or let guests help themselves if they wish. This should give each of the twenty about two drinks apiece. If more is desired, just add ingredients proportionately. THE ALFONSO PUNCH They say that former King Alfonso of Spain fairly revels in this "Alfonso Punch." Let's try it. Prepare your big punch bowl with a large square of ice and over this pour a quarter bottle of Benedictine, a full quart bottle of ginger ale,a full quart of seltzer or carbonated water, an ounce of Angostura Bitters, an ounce of Creme de Menthe.