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158.
PORT WINE SANGAREE.
Use large bar glass half full of ·ice; 1 tea–
spoon sugar,
1
large glass port wine. Shake .
well, strain in fancy stem glass, grate nut–
meg on top, and serve.
159.
•
PORT WINE PUNCH.
Use large bar glass, half full of ice;
4
dashes of lemon juice,
4
dashes Orchard
syrup,
1
tablespoon sugar,
2
jiggers port
wine. Stir well, fill up with ice, dress with
fruit, and serve with straws.
160.
PUNCH a la ROMAINE.
One bottle champagne,
1
bottle rum,
10
lemons,
3
swee ·t oranges,
2
pounas powdered
sugar,
10
fresh eggs.- For · a party of
15.
Dissolve the sugar in the juice of the lem–
ons and oranges, adding the rind of one
orange; strain through a sieve · into a bowl,
and add by degrees the whites of the eggs,
beaten to a froth. Place the bowl on ice
till cold, then stir in the rum and wine un–
til thoroughly mixed. Serve in fancy stem
glasses.
161.
RENAUD'S POUSSE CAFE.
One-third Cognac brandy,
1-3
Maraschino ,
1-3
curacoa . Put in whisky glass; mix well
with spoon; withdraw spoon, and serve .
This delightful drink is from a recipe by
Renaud of New Orleans.
162.
RHINE WINE COBBLER.
tJ
se large bar glass, half full of lee;
1
ta–
blespoon of sugar,
1
jigger mineral water,
2
jiggers Rhine wine. Fill up with lee;
stir well,
add
slice of orange with straws,
and
serve.
Digitized
by
Original from
UNIVERSITYOFCALIFORNIA