1912 The Buffet Blue Book bu John H Considine

27 / 86

61.
CLARET PUNCH.
Use large bar glass 2-3 full fine Ice; 1
tablespoon sugar, 3 or 4 dashes lemon juice,
2 wine glasses claret. Shake well; strain
in thin glass; dash with seltzer, dress with
fruits, and serve with straws.
62.
CHOCOLATE PUNCH.
Use large bar glass 2-3 full of fine lee;
1h tablespoon sugar, 1 wine glass port wine,
1 pony curacoa, 1 egg, and glass with
milk. Shake thoroughly, strain in to a punch ·
glass and grate a little nutmeg on top, and
serve.
63.
COFFEE COCKTAIL.
Use large bar glass 2-3 full of lee; 1 tea–
spoon sugar, 1 fresh egg, 1 wine glass port
wine, 1 pony brandy. Shake thoroughly,
strain into medium-sized thi12 glass, grate a
little nutmeg on top, and serve.
64.
COMPANION PUNCH.
Use large punch bowl; 1 pint lemon juice,
1 pint syrup, 1h pint of peach or orange
juice, 1 pint of brandy, 4 quarts of dry and
sweet Catawba, 2 quarts claret, 2 quarts
carbonated water. Stir the above ingredi–
ents thoroughly; put In large square of lee
and dress with fruit; serve in punch glasses .
66.
CONTINENTAL SOUR.
Use large bar glass half full of shaved
ice; 1 teaspoon sugar, 4 or 5 dashes lemon,
1 wine glass whiskey, 1 wine glass claret.
Shake well, strain into a sour glass, and
serve.
Digitized by Google Original from
UNIVERSITYOFCALIFORNIA
.