1919 Home made beverages

Beverages

Alcoholic

insure success, the process of mixing must be diligently attended to. Iced Champagne or white wine, 1 pt.; lemons, juice and yellow peel of 6; white sugar, 1 lb.; soda water, 1 or 2 bottles; ice as cream. Manhattan Powdered sugar, 1 tablespoonful; sweet milk, 2 oz.; 1 egg; vermouth, J^ oz.; whiskey, % oz.; Angostura bit- ters, 1 dash. Cracked ice to fill glass. Shake well, and strain in 7-oz. goblet. Grate nutmeg on top. Serve with straws. Maraschino Fruit Punch Whole cherries, 1 qt.; maraschino cordial, 2 oz.; sliced oranges, 8; sliced lemons, 4; pineapple cubes, 8 oz.; brandy, 4 oz.; juice of 6 lemons; juice of 6 oranges; water, V/2 gal- Sweeten and color to suit taste. Mix all ingre- dients; serve from punch bowl, with the addition of cracked ice. Milk Punch 1. — Fill a tumbler about J£ full of evaporated cream, put in a tablespoonful of powdered sugar, about as much liquor (or sherry, if preferred) as cream, then fill the tum- bler with cracked ice and shake well. 2. — Take sugar, 1 tablespoonful; water, 2 tablespoon- fuls; brandy, 1 wineglassful; Santa Cruz rum, J^ wine- glassful; shaved ice, 1-3 tumblerful. Fill with milk and shake well; grate a little nutmeg on top. 3. — Yellow rinds of 2 doz. lemons; steep for 2 days in rum or brandy, 2 qt.; then add spirit, 3 qt. more; hot water, 3 qt.; lemon juice, 1 qt.; loaf sugar, 4 lb.; 2 put- megs, grated; boiling milk, 2 qt. Mix and in 2 hours strain through a jelly bag. 4. Syrup. — a. — Simple syrup, 1 pt.; brandy, 8 oz.; Jamaica rum, 8 oz.; cream, 1 pt. 218 qt.; arrack, 1

Made with