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THE ART OF DRINKING
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FISH HOUSE PUNCH
1
quart of strong cold tea
The strained juice of 6 lemons
1 pint of Jamaica rum
1
quart of creme de cacao
1
Yi
quarts of brandy
6 quarts of Sauterne
6 quarts of Apollinaris water.
Use a large punch bowl and
a cake of ice, pour in the tea and
the lemon juice. Stir together,
add the liquors, and then the
Apollinaris water.
If
you want
the punch stronger add more
brandy. This recipe will serve
about
SO
people.
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