1946 The Stock Club Bar Book by Lucius Beebe

ing parties or groups of night club guests of modest size command the preparation of the elaborate communal punches, grogs, eggnogs and sangarees which a century ago were the staples in all public taverns and ordinaries. Large quantities of punch are still in vogue ~r weddings, receptions and other formal occasions where their purpose is partly as refreshment, partly for ornament and the sake of tradition. The punchbowl as such ·has largely disappeared from public bars, all'hough the author can well remember when an enor– mous bath of Adams House Punch was set out every morning on the bar of that once wonderful hotel in Boston and was a day-long favorite....with tarriers at the Washington Street entry of Calvin Coolidge's favorite hotel. These more or less elaborate drinks, most of which have one variety of.rum or another for the base, are, however, still popular in individual service and the closer one gets to the tropics the more frequently one encounters such standards of hot country drinking as Planter's Punch, Fish House Punch, rum swizzle and gin coolers. The most celebrated of all American regional drinks, the Mint Julep, is, in actual fact, a highly concentrated individual serving of Bourbon Whisky Punch. Of the several score punches in the bright and heady lexicon of the Stork Club the following are the elaborate mixed drinks most in requisition in the ordinary course of the seasons:

Roman Punch:

1 tsp. sugar juice of half ~emon juice of half orange white of egg, beaten 2 oz. rum Shake wel~. Fill goblet with chilled cham– pagne.

96: S tork Club Bar Book