1946 The Roving Bartender by Bill Kelly

THE ROVING BARTENDER

place of part of the water or all of it. When the punch bowl is ready a 5 lbs. square of clear ice should be in it. Sections of different kinds of fruit are add ed as also whole fruit, cherries, strawberries, etc.

WHISKEY PUNCH

54 lb. bar sugar 54 pt. lemon juice 4 oz. Curacao 1 qt. Whiskey (rye or bour bon) 1 pt. charged water Dilute the sugar. Put in small block clear ice_, add other in gredients. Fruit. Service, IS 5 oz. cups. Into a saucer or other shal low dish, put for each partaker 2 cubes of sugar 1 twist of lemon peel 1 twist of orange peel 2 whole cloves 1 small piece of cinnamon bark 1 dash of Angostura bitters 1 oz. brandy Set this afire, spooning it easily 'till it burns out. Strain off the residue and add each one's portion to a cup of coffee. CAFE GLORIOUS

TRINIDAD PUNCH

4 oz. bar sugar 54 Pt. lime juice 2 oz. Angostura Bitters 1 qt. Trinidad Rum 1 pt. charged water

Dilute the sugar in the sy phon water. Add small block ice and other ingredients. Twist orange peeling over top. Put in fruit. Service, 12 5 oz. cups.

WHITE WINE PUNCH

lb. bar sugar qt. lemon juice pt. pineapple juice 5ths Sauterne or Riesling pt. light rum qt. sparkling water Proceed the same as in Claret Punch - 35 5 oz. cups. 1 1 2 n 1 1

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