51 / 142
HOW TO MIX THEM
51
Jamaica rum,
1,4,
jigger.
.
Sugar, 1 large
sr
oonful dissol ved. in
another glass, wit h t he juice of 1 }lroe
and a little Apolliuaris, and pour into
punch glass.
Stir well; clash with champagne; stir
again; decorate and serve.·
Punch, Brandy.
Use large b ar glass.
Ice, shaved; :fill glass '}:'
1
full.
Sugar, powdered, 2 teaspoonsful in
little water.
L emon,
1
h .
St. Croi.'\'. rum,
¥!
wineglass.
Bra ndy,
11/~
wineglass.
Pineapple, 1 piece.
Orange, 1 slice.
Shake well, dress with fruit and serve
with straw.
Punch, Champagne (for four).
Use glass pitcher.
Champagne, 1 quart bottle.
Sugar,
¥!
pound.
Orange, 1 sliced.
Lemon, juice of
1.
Pineapple, 3 or 4 slices.
Strawberry syrup,
~
wineglass.
Dress with fruit and serve in large
champagne goblet s.
Punch, Chocolate.
R
Use ·lar ge bar glass.
Ice, :fine; :fill glass 2-3 full.
Sugar, 1 teaspoon.
Port wine, 1 wineglass.
Curacoa, 1 pony.
Egg,
1.
Milk; ftll up glass.
Shake; h rain into punch glass ;
y
sprinkle with nutmeg and ser 7e.
Punch, Claret.
W
Use large bar gl ass.
I ce, fine ; fill gla,ss 2-3 foll.