1936 The Artistry of Mixing Drinks by Frank Meier

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CLARET or BURGUNDY PUNCH N" 1 In tumbler half-filled with cracked Ice: a teaspoon each of Lemon juice. Sugar and Maras chino; fill with Claret or red Burgundy, stir, add slice of Orange, Fruit of season, serve with spoon. CLARET or BURGUNDY PUNCH No 2 In tumblerhalf-filled with crack ed Ice: a teaspoon each of Lemon juice. Grenadine and Curasao; fill with red Burgun dy or Claret, stir, add slice of Orange,serve with straws. CURASAO PUNCH In tumbler: one-half teaspoon of Sugar, the juice of one-half Lemon, one-half glass each of Curagao, Brandy or Rum; fill with shaved Ice, stir slightly, decorate with small slice of Pineapple and Berriesofseason, serve with spoon and straws.

BRANDY PUNCH In tumbler : one-half teaspoon of Sugar dissolved In little wa ter, a teaspoon of Raspberry syrup, the juice of one-half Lemon, one glass of Brandy; fill with shaved Ice, stir well, decorate with Berries of sea son,slice ofOrange,serve with spoon and straws. APRICOTandPEACH BRANDY, GIN, RUM or either WHISKEY PUNCH the same as above ex cept use liquor chosen. CHAMPAGNE PUNCH In tumbler half-filled with cracked Ice: the juice of one- half Lemon, one-half glass of Strawberry or Raspberry sy rup; fill with Champagne, stir slightly, add slice of Orange, serve with straws.

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