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DRINKS
Claret Puncb.
1 GALLON.
, .
Juice of 6 lemons.
2 ponies Curasao.
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4 ponies brandy.
2 dashes benedictine.
i
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.
r
% jigger brandy.
''
% jigger maraschino.
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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.