1914 Drinks by Jacques Straub

84

DRINKS

Claret Puncb. 1 GALLON.

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Juice of 6 lemons. 2 ponies Curasao. 4 ponies brandy. 2 dashes benedictine. 2 quarts of claret.

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2 quarts of Apollinaris. Sugar to taste. Punch bowl. Fruits. Combination Punch.

Juice of % lemon. Juice of % lime. Juice of % orange. 1 jigger rye or bourbon whiskey. Shake, strain into goblet filled with crushed ice and dress with fruit.

Cream Punch. 1 barspoonful of granulated sugar.

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% jigger brandy.

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% jigger maraschino. 1 small bottle cream.

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1 dash Curasao.

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Shake, strain into punch glass. Creole Punch. 1 jigg®r French claret. % jigger brandy. 2 dashes Hungarian apricot brandy.

2 dashes Jamaica rum. 1 barspoonful syrup.

Crushed ice into goblet. Dress with fruit. When served hot, add spices and lemon peel and serve in silver pitcher. Curasao Punch. % of 1 lemon juice. Sugar to taste. % jigger Curasao. % jigger brandy. Shake, strain into goblet of fine ice. Dress with fruit. Elmwood Punch. 4 pints grape juice. 1 pint claret. 1 pint imported champagne. 2 spoons grated pineapple. Sugar to taste. Dress with fruit in season.

No mixed drinlc is perfect unless ingredients used are perfect.