1936 The Artistry of Mixing Drinks by Frank Meier

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CHRISTMAS PUNCH

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FOR ABOUT FIFTY DRINKS In three-gallon tureen or other container:a quartofstrongTea, a bottle each of Rum, Rye Whiskey and Brandy, one-half bottle of Benedictine; a table spoon ofAngosturaBltters,peel and grate Into mixture atwoor three-pound ripe Pineapple; add the juice of twelve Oran ges, a pound or more of Sugar dissolved In ample water; mix well and put Into Frlgidalre until very cold. Have two quarts of thoroughly chilled Champagne ready to add,serve In wineglass with spoon.

CHRISTMASPUNCH HOT FOR TWENTY DRINKS ^ In gallon or bigger saucepan or tureen:two bottles of Bran dy,two bottles ofChampagne, one pound ofSugar,one pound of ripe Pineapple cut In cubes and crushed; heat to foam, but do not boll; pour on top a little Brandy, set aflame, allow to burn one minute and serve In heated wineglass with spoon.

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