1946 The Roving Bartender by Bill Kelly

PUNCHES IN BATCHES

The Punch Bowl should be well cooled before putting the ice and stock into it; and never put too much stock in at one time for if you do and it isn't being drunk fast it becomes watery—something that will spoil any party. Another thing, if the sparkling water, sparkling wine or champagne is added to the glass instead of the bowl it will give a lot more satisfaction and in this way if the bowl is becoming weak, or if your guests prefer, as some do, a weak drink it can be had. If adding the sparkling filler, last use at 3 to 1 ratio — three stock, one water or wine. When punch alone is served for the party be sure to keep the strength at the starting point and if the stock is kept in a refrigerator or other cold place, so much the better. Besides putting fruit in the bowl to garnish, other fruit should be kept by the bowl and served with each drink so that all are treated alike and if one doesn't care for fruit, one doesn't have to take it. In olden days, every first-class bar used to have a fine cut-glass punch bowl and glasses and on holidays or other occasions punches were put on for an evening or maybe New Years afternoon when the punch was gratis and if a man expressed a wish that "his wife could taste that," he carried home a bottle, also free, because ladies didn't patronize bars in those days— not much. One of those bowls would hold three gals, and the glasses 5 to 6 ozs. There are many plain simple punches and for small parties should not be too elaborate. In fact there is very seldom a time when there isn't the proper ingredients in the house to make one. Any kind of fruit or fruit juices will start a punch and if there is lemon or lime or even just orange juice so much the better. Get a bowl and start to work. If there isn't any bar sugar, take

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