1936 The Artistry of Mixing Drinks by Frank Meier

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FISH HOUSE PUNCH In tumbler:two or three pieces of Ice, the juice of one-half Lemon, a teaspoon of Sugar, one-half glass each of Rum, Brandy, Benedictine and Peach Brandy: add squirt of syphon or Schweppes soda water, stir and serve. MILK PUNCH In shaker: a teaspoon ofSugar, one-half glass each Brandy and Rum,one glass of Milk;shake, allow foam to settle, strain into tumbler,grate Nutmeg on top and serve. See page 67. PISCO PUNCH In large wineglass: a piece of Ice, a teaspoon each of Pine apple and Lemon juice, one glass of "Peru" Brandy; add plain water, a small slice of Pineapple, stir and serve. PLANTER'S PUNCH In tumbler: two or three pieces of Ice, a dash of Angos tura Bitters, the juice of one- half Lime or quarter Lemon, a teaspoon of Grenadine, one glass of Rum; add squirt of Schweppes soda water or sy phon, stir and serve.

ROMAN PUNCH In tumbler: the juice of one- half Lemon,one-half glass each of Raspberry syrup. Rum, and Brandy; fill with shaved Ice, stir well,add Berries ofseason, a dash ofPort Wine,serve with spoon and straws. SAUTERNES PUNCH In tumbler half-filled with cracked Ice: one-half teaspoon of Sugar, the juice of one-half Lemon,a teaspoon of Curasao; fill with Sauternes, stir well, decorate with Fruit of season, serve with spoon and straws. STRAWBERRY PUNCH In tumbler : one-half teaspoon of Sugar dissolved in little water, the juice of one-half Lemon, a teaspoon of Straw berry syrup, one glass of Bran dy; fill with shaved Ice, stir, add Strawberries, serve with spoon and straws. SWEDISH PUNCH HOT In small heated tumbler : one glass of Caloric Punch; fill with boiling water, serve with slice of Lemon.

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