1936 Shaking in the 60's by Eddie Clarke

CUPS & PUNCHES

1 quart bottle Champagne ^cup orange juice 1/2 cup fresh pineapple juice Y2 cup Jamaica or Barbados rum

Bengal 1.ancers Punch

3 sherry glasses of claret 2 pint bottles lime juice

cup Cointreau or Curacao 3 sherry glasses ofsoda water little sugar to taste

ice

Garnish with very thin slices of green lime. This is a particularly delicate punch. Barbados rum is less likely to overpower the delicate wine flavours than Jamaica rum.

Pimms Cup Place in halfpint tankard a large piece of ice, a slice of lemon and a strip of cucumber rind {ifsprig ofborage herb is available it is prefer able to cucumber rind). Pour in a measure of Pimms, fill tankard three quarters full with lemonade, add dash of syphon soda, then add another measure ofPimms. Stir and serve. {Note.—Contents of a bottle of Pimms is enough to make seven pints of Cup.) No. I is gin based

No. 2 is whisky based No. 3 is brandy based No.4 is rum based No 5 is Vodka based

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