1945 Chicago Bartenders and Beverage Dispensers Union

ROMAN PUNCH

Use punch bowl 1 lb. Brown Sugar

Juice 3 Oranges Juice 6 Lemons 4 dashes Angostura Bitters

Whites of 6 F.ggs 1 qt. Cuban Rum 1 qt. Champagne 1 qt. Sparkling Water

Dissolve Sugar with fruit juices and bitter-.; add whites of eggs beaten to a stiff froth; mix well. then add RUM; stir, add large bloclc of ice; add Champagne and Sparkling . Water just before serving. Serves twenty-five 4 oz. glasses.

CLARET PUNCH

Use punch bow l 10 barspoons Sugar 1 bottle Ca'rbonated Water

2 Lemons sliced thin 2 oranges sliced thin

1/2 Pinapple cut in small thin pieces 4 jiggers Maraschino or Curacoa Stir until Suga'r dissolves When ready to serve add large block ice over w hich pour 4 bottles fine Claret Wine 1 bottle Champagne or any Sparkling Wine. Stir thoroughly. Let set for 15 minutes before serving. Serves thirty-two 4 oz. glasses. This is a qood claret Punch. 74