1930 The Savoy Cocktail Book

PUNCHES

The Juice of 15 Lemons. The Juice of 4 Oranges. 1^ lbs. Powdered Sugar. 1/2 Pt. Curagao. 1 Glass Grenadine. 2 Qts. Brandy. Place large block of ice in a punch bowl, add the above in gredients and from one to two quarts ofsparkling water.

BRANDY PUNCH.

lbs. Sugar. Qts. Sparkling Water. Qts. Claret. Pt. Brandy Pt. Rum Pt. Sparkling White Wine Class Italian Vermouth. punch bowl with a large block of ice Yi lb. Powdered Sugar 2 Qts. Champagne. 1 Qt. Mineral Water (Sparkling). 1 Class Brandy. 1 Class Maraschino. Class Curasao.

CARDINAL PUNCH.

CHAMPAGNE PUNCH.

APix well in punch bowl. Sur round bowl with cracked ice and add slices of fruit in season.