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MIXER'S GUIDE
GLASGOW PUNCH
Use large bar glass.
One and one-half tablespoons fine sugar.
One and one-half wine glasses ice water.
One-half wine glass Jamaica Rum.
Stir well. Rub edge of fizz glass with a slice of lemon, strain into
it and add a drop of lemon juice.
GORDON PUNCH (FOR A PARTY OF FIFTY)
Put a large lump of ice in punch bowl.
One and one-half pounds of sugar.
Four wine glasses of lemon juice.
Two wine glasses of orange juice.
One and one-half wine glasses Abricotine.
Six quarts of sweet Catawba or Tokay wine.
One gallon carbonated water.
One quart of claret wine.
Stir well; ladle into stem glasses; decorate with fruit and serve.
HOT ARRACK PUNCH
Use a hot water glass.
One teaspoonful of fine sugar.
Two dashes lemon juice.
Three-quarters wine glass of Arrack.
Fill up with boiling water; grate a little nutmeg on top and serve.
HOT BOLAND PUNCH
Use a hot water glass.
One teaspoonful of fine sugar
One and one-half wine glasses of Scotch whisky.
One-half wine glass of ginger ale.
Fill up with boiling water; stir well and serve.
HOT IRISH PUNCH
One liunp of sugar dissolved in a little hot water in a hot punch
glass.
One wine glass of Irish whisky.
One piece of lemon peel.
Fill up with hot water; stir; grate nutmeg on top and serve.