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84
MODERN
AMERICAN
i^xtlNKS.
Chocolate
Punch.
A
mixing-glass
half-full
fine
ice,
add
one
table-
spoonful
fine
sugar,
one
egg,
one-half
jigger
port
wine,
one-half
jigger
brandy,
the
juice
of
half
a
lemon
;
shake
well,
strain
into
fancy
glass.
Cider
Punch.
Dissolve
one
tablespoonful
fine
sugar
with
a
lit-
tle
water
and
the
juice
of
a quarter
of
a
lemon
in
a
mixing-glass,
fill
half-full
with
fine
ice,
add
one
pony
brandy,
fill
np
with
cider;
mix
well.
Serve
on
ice,
with
straws,
trim
with
fruit
in
season.
Claret
Punch.
Dissolve
one
and
a
half
tablepoonsfuls
fine
sugar
with
one
jigger
water
in
a
large
mixing-glass,
add
the
juice
of
a
quarter
of
a
lemon,
two
jiggers
claret,
fill
the
glass
with
fine
ice;
shake
well,
serve
in
a
long
thin
punch-glass,
leave
on
ice
or
strain,
trim
with
fruit.
If
on
ice
serve straws.
Club
Punch.
One
tablespoonful
fine
sugar
dissolved
in
a
little
water
in
a
mixing-glass,
fill
glass
half
full
fine
ice,
add
the
juice
of
half
a
lemon,
one-third
jigger
Jamaica
rum,
two-thirds
jigger
St.
Croix
rum;
mix
well,
strain
into
a
fancy
glass,
trim
with
fruit,
top
off
with
a
little
port
wine.