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MIXER'S GUIDE
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BRANDY PUNCH
One tablespoonful sugar.
A little water to dissolve sugar.
One-fourth syrup. Jigger measure.
Three-fourths brandy.
One-half glass cracked ice.
Shake, strain, trim with fruits in season. Serve with straws.
BRANDY AND RUM PUNCH
Large bar glass.—V2 wine glass rum, Vi wine glass Cognac brandy,
one tablespoon sugar, juice of Vi lemon, % wine glass hot water.
Shake well, grate nutmeg on top and serve.
BRUNSWICK PUNCH
Milk shake without sugar.
Use raspberry syrup instead of one-half pony curacao.
CARDINAL PUNCH
Cover the bottom of a punch bowl with loaf sugar in two quarts of
sparkling water, two quarts of claret, one pint cognac and one pint
rum.
One pint sparkling moselle.
One jigger italian vermouth.
Three oranges sliced.
One lemon sliced.
One-quarter pineapple sliced.
One large piece of ice.
Serve in punch glasses.
CENTURY CLUB PUNCH
Large bar glass.—% pony Jamaica rum, one pony Santa Cruz rum,
two teaspoons fine sugar, juice of a half lemon, one wine glass water.
Fill glass with ice, mix well, trim with fruit and serve with straws.
CHAMPAGNE PUNCH
Punch bowl.—One quart champagne, quarter pound sugar, one
orange sliced, juice one lemon, four slices pineapple, one wine glass
strawberry syrup. Trim bowl with fruits and serve in champagne
goblets.