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MIXER'S GUIDE
PLANTERS PUNCH
One pint old Jamaica rum.
One quart (large bottle) sparkling Moselle.
One quart fresh pineapple or grape fruit well strained.
The syrup from canned pineapples is not desirable. If sweetening
is desired, use a very little sugar syrup. A dry punch is always
preferable. If grape fruit is used, it should be from Ae Imperial VaJ-
ley, Arizona or Texas.
Decorate with slices of pineapple, oranges and maraschino cherries.
Partake with extreme caution.
PUNCH (For Ten Persons)
Use large bowl.
One and one-half pounds white sugar.
One box of strawberries.
Juice of 4 lemons.
Juice of 10 oranges.
Two wine glasses of brandy.
Six quarts of Catawba wine.
One quart of port wine.
One wine glass of Jamaica rum.
Fill with ice. Shake well; decorate with sliced orange, fruits
and berries in season.
ROMAN PUNCH
Use large bar glass.
One tablespoonful of sugar.
One-half pony of raspberry syrup.
One-half wine glass of Jamaica rum.
Juice of % lemon.
One tablespoonful of Curacoa.
One-half wine glass of brandy.
One tablespoonful of port wine.
Fill with cracked ice; shake well; dress with fruit in season and
serve with straws.