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79- ll\'lPERTAL PU:-\CH.
Take a large punch bowl, into which put a
-quarter pound of powdered suga r, a wi ne-glassful of
maraschino, two bottles of claret, one ditto of soda–
water, six slices of cucumber peel, q uarter of a
teaspoonful of gra ted nutmeg ; then s lice two
lemons
in;
mix well a nd put in a large block of ice.
This will serve for a party of ten.
80-Ii\fPROVED BRAKDY COCKTAIL. S. D.
Fi ll hali-pint glass one t hird
ol
chipped ice, two
dashes Boker's (or Angostura) bitters, three clashes
gum syrup, two dashes ma raschino, one clash
absinthe, a sma ll wine-glass of brandy ; shake well
and strain into cocktail glass ; squeeze a sma ll piece
of lemon peel and leave it in the glass, a nd serve.
The flavour is improved by moistening the edge of
the glass with a piece of lemon.
81- ITALl AN
LEMO. AlJE.
(For
a
party of Ten.)
Use a la rge pitcher ; pa re the rind of twenty-fot!l"
lemons, squeeze the juice upon the peel a nd let it
remain a ll night; then add two
poun?~
of sugar,
.one qua rt of sherry, three quarts of bo1hng water;
mix
well,
and then add one q uart of boiling milk
a nd strain t hrough a jelly bag till it is clear.
ll2-J APANESE COCKT AIL. S. D.
Half
Jill
a tumbler with chipped ice ; add a ta ble–
spoonful of orgeat syrup, two dashes of Boker's
bitters, a wine-glass of bra ndy, one or two pieces of
lemon peel ; stir well, a nd strain into a cockta il
_glass.