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MIXER'S GUIDE

87

CLARET CUP (1 GALLON MIXTURE)

Use large bowl for mixing.

Three oranges, sliced, one lemon

sliced, one small pineapple, sliced, one wine glass of Abricotine, two

wine glasses of Curacoa, two quarts of claret wine, one and one-

half pints of Apollinaris.

Mix well with a ladle and set aside for four hours before using;

then strain into another vessel and when ready to use add

pints of champagne or other sparkling wine. Stir gently and then

put in a block of clear ice. Decorate the top wth fruit; let several

slices of grapefruit float around in the bowl. Serve in champagne

glasses.

CLUBHOUSE CLARET PUNCH

Use large bar glass, three-fourths full of cracked ice, four dashes

of orange juice, four dashes lemon juice, four dashes gum syrup, two

wine glasses of claret wine.

Sh^e; strain into tall, thin glass; fill up with seltzer; dress with

fruit and serve.

COHASSET PUNCH

Fill large bar glass one-half full shaved ice; one jigger New

England rum; one jigger vermouth; 3 dashes gum syrup; one dash

orange bitters; one-half juice of a lemon. Stir and serve with a

preserved peach and its liquor.

COMBINATION PUNCH

Juice of one-half a lemon.

Juice of one-half a lime.

Juice of one-half an orange.

One jigger rye or bourbon whisl^.

Shake, strain into goblet filled with crushed ice and dress with fruit.

CREAM PUNCH

One teaspoonful granulated sugar.

One pony brandy.

One pony maraschino.

One small bottle of cream.

One dash Curacao.

Shake, strain into pimch glass.