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MIXER'S GUIDE
CREOLE PUNCH
One pony french claret.
One pony brandy.
Two dashes apricot brandy.
Two dashes Jamaica rum.
One teaspoonful syrup.
Crushed ice in goblet. Dress with fruit. If served hot, add spices
and lemon peel and serve in silver pitcher.
CUBAN MILK PUNCH
One-fourth jigger vanilla.
One egg.
One teaspoonful sugar.
One-half pint fresh milk.
Shake, strain and serve in thin glass.
CURACOA PUNCH
Use large bar glass, three-fourths full of shaved ice, one teaspoonful
of fine sugar, four dashes of lemon juice, one pony of red Curacoa, one
wine glass of brandy, one-half pony of Jamaica rum.
Stir; dress with fruit in season and serve with straws.
CURACAO PUNCH
Use a large bar glass half full of ice.
One tablespoonful powdered sugar.
Three or four dashes lemon juice.
One-half jigger brandy.
One-four jigger curacao.
One-fourth jigger Jamaica rum.
Two dashes bitters.
One-half glass carbonated water.
Stir well, fill with ice, dress with fruits, serve with straws.
DANIEL WEBSTER PUNCH
Juice of twelve limes.
Add granulated sugar sufficient to make paste.
One pint rum.
Let it mull for twelve hours.
Large block of ice.
Add one quart of Champagne.
Serve twelve persons.