1925 About Town Cocktail Book by Joe Fitchett

j about town cocKtail booK|

RUMMY TEA

4 teaspoonifuls Tea

1 quart boiling Water

1 teaspoonful Sugar

% slice Lemon

1 Maraschino Cherry

1 cup of Rum

Pour the boiling water over the tea, and allow it to stand for

five minutes. Into each cup put the lemon, cherry, sugar and rum,

and pour the tea over them.

MULLED CIDER

1 quart Cider

1 teaspoonful whole Allspice

% teaspoonful Cassia Buds

3 Eggs

Put the cider with the spices in it in a saucepan and boil three

minutes. Pour it carefully over the eggs, which have been beaten

thoroughly, and serve hot. Add rye whisky to taste.

PINEAPPLE PUNCH

1 cupful grated Pineapple

2 cupfuls Water

2 cupfuls Sugar

i/2-cupful fresh-made Tea

Juice 3 Oranges

Juice 3 Lemons

1 cupful Grape Juice ". '

21/^ quarts Water

1 bottle Sherry

1 bottle Port

1 pint Rum

Put the pineapple and 2 cupfuls water to boil for fifteen min

utes. Strain through cheese cloth, pressing out all the juice. Add

1 pint of water to the sugar, which has been boiled ten minutes,

then add the tea, juice of the oranges and lemons, grapejuice, and

the balance ojf the water. Put in a punch bowl with a large lump

of ice. Serve perfectly chilled in sherbet glasses.

ON'T trust to the eye for measurements. Use a glass or regular

measure.

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