1936 The Artistry of Mixing Drinks by Frank Meier

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PUNCHES

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FRANK'S SPECIAL FOR HOME ENTERTAINMENT CHAMPAGNE PUNCH FOR ABOUT FIFTY DRINKS

Put Into large bowl or tureen, without waste of juices, two pounds of ripe Pineapple cut In cubes and crushed, one pound of ripe Cherries with stones removed, six peeled Grape Fruit with seeds and cells removed, one pound of powdered Sugar, one-half bot tle of Benedictine, one bottle of Brandy; mix well and put Into Frigldaire until very cold. When ready to serve, put two tablespoons of mixture (fruits, juices and liqueurs) In large wineglass, fill with tho roughly chilled dry Champa gne, serve with spoon.

Second Fruit Combination for Champagne Punch Two pounds of ripe Straw berries, twelve sliced Bananas, and twelve peeled and sliced Peaches. for Champagne Punch Twelve peeled Oranges with seeds and cells removed, ten or twelve peeled, sliced and cored Pears and one pint of Maraschino Cherries. Hard and soft fruits should not be put together in either fruit combi nation. Third Fruit Combination

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