1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

granulated or even cubes and pour in a little water (charged if you have it) and right away its diluted. Into this put your fruit juices and add Brandy,Rum,Whiskey, Aquavit, Gin, Tequila, Vodka or what have you, and you have a punch. Rum is the greatest flavoring of the bunch and will mix with any of them.I mean good Rum. I believe that a punch is greatly improved by making the stock ahead of time. It gives the different ingredients a chance to blend together and especially is this true of the fruits and sugar and any flavorings like rum, benedictine, etc., that goes into the drink. Of course, most parties are given in a hurry but a few days will help and the improve ment in the drink makes it worth while.

ALGONQUIN PUNCH 2 pounds granulated sugar

CHAMPAGNE PUNCH

Yn lb. Bar sugar 1 pt. lemon juice 1 pt. Cognac or good brandy 2 bottles Champagne Dissolve the sugar in half pint of champagne, put in small block of ice, add other ingredi ents, twist several pieces lemon and orange peel over the top and serve with fruit. Serves 20 5 oz. cups.

3 qts. lemon juice 1 qt. orange juice 1 pt. pineapple juice 1 qt. Rum 1 qt. Brandy 1 bottle Port 1 bottle Claret 1 pt. Benedictine

These are put together in a crock and left for a week,being stirred often and after being strained are ready for the punch bowl, when maraschino cher ries, sections of pineapple and oranges are added. The whole is topped with a bottle of domes tic Champagne. This with 2 sy phons of soda added and the water off the ice would make about 80 5 oz. drinks. Algonquin Hotel, N.Y.

CLARET PUNCH

Yi lb. bar sugar 1 qt. lemon juice 1 pt. orange juice

2-5ths Claret 1 pt. brandy 1 qt. Sparkling Water

Put these together in bowl diluting the sugar first with a little of the charged water. If milder punch is desired, omit

50