1953 The U K B G Guide to Drinks

PUNCHES

Punch in its oldest and simplest form is Rum and Water, Hot or Iced, with sugar to taste and orange or lemon juice (for Hot Punch) or Fresh Lime Juice (for Cold Punch). It wasin 1655 when they took Jamaica from Spain that the English were first introduced to Punch. During the 18th Century this drink became very popular. It was''brewed'' or mixed at a table in a punchbowl by the host, with Rum as one of the ingredients but other-spirits as weU. (One of the other popular ones was Brandy when made with hot water.) Oranges and lemons in thin slices, grated nutmeg and sundry decorations and flavouring to the taste or discretion of the mixer.

Planters Punch .Use Tumbler.

Swedish Hot Punch Use small heated Tumbler. One glass Caloric Punch. Fill with Boiling Water. Serve with slices of Lemon.

Two or three pieces of Ice. 1 dash Angostura Bitters. Juice of 1/2 Lemon or Lime. I teaspoon of Grenadine.

One glass of Rum. Add Syphon Soda.

St. Charles Punch Use Tumbler. 1/2 oz. Brandy.

Stir and Serve after adding slices of Orange and Lemon.

1/2 oz. Port Wine. Four dashes Curacao. Juice of 1/2 Lemon.

1 teaspoon of Gomme Syrup. Shake well and Strain into Tumbler in which shaved Ice has been placed. Decorate with Fruit and Serve with a straw. Trinidad Punch Use Mixing Glass or Shaker. Put in sufficient Shaved Ice to fill 2 glasses. Juice of one Lime or Lemon. 2 teaspoons of Gomme Syrup. 1 measure of Rum. 4 dashes Angostura. When thoroughly mixed, divide into 2 drinks, grat ing a little Nutmeg on top. Add Lemon Peel.

Claret Punch

Use Goblet. 3 ozs. Claret. Juice of 1/2 Lemon. 2 dashes Curacao. 1 teaspoon sugar.

Dress with Fruits and fine Ice. Finish with Dry Ginger Ale.

Brandy Punch Use Goblet.

2 ozs. Brandy. 4 dashes Curacao. Shaved Ice. Dress with Mint and Fruit. Stir well. Add Dry Ginger Ale.

138