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80
PUNCHES, COLD.
343
IMPERIAL PUNCH.
The proper way to brew this celebrated beverage is to ma ke it without
the use of any water, and to use half champagne and half whfakey or bra ndy.
Of course this makes a very rich and eA'}Jensive drink as well as a very
intoxicating one, but the following recipe is the correct thing :-
Into a large goblet place two j iggers of whiskey or brandy (whichever
the customer prefers) and a large piece of ice. Then place a tablespoonf ul
of bar sugar in a large mixiDg-glass with t he juice of two freshly squeezed
lemons. Add about a barspoonful of Curac;oa and as much champagne as
you have used liquor. Stir thoroughly and pour into the goblet of liquor and
ice. Stir again and serve without decorations of any kind.
NOTE.-Many bartenders make an extra large punch with seltzer instead
of champagne for an Imperial, while some use part seltzer and part win e.
Of course it is necessary to economize occasionally for various reasons, so
the presiding mixologist can use his own judgment as long as he makes a
large goblet of punch and does not forget to add a little Curac;oa.
344
MAITRANK OR MAY-WINE PUNCH.
(GF.RMAN.)
Into a large punch-bowl place six t ablespoonfuls of sugar, a jigger of
maraschino, a jigger of Curac;oa, t he juice of sh: lemons a nd a bottle of
prepared May-wine. (See Maitrank, or May-wine, Recipe No. 257.) Stir
until sugar is all dissolved and place a large lump of ice in the bowl. When
ready to serve, a dd a siphon of seltzer and decorate with fruits.
345 .
McKINLEY PUNCH.
A Grenadine Punch with a jigger of whiskey added to it is called a
McKinley Punch. (See Recipe No. 341.)
346
MILK PUNCH.
Into a large mixing-glass place a t easpoonful of sugar, a jigger of cogna c
and a dash of St. Croix rum, and fill the balance of the glass with good milk.
Then place some cracked ice in a large shaker, sha ke well, strain in to a very
large cut glass, gra te nutmeg on top, and serve with straws.
N. B.-Most bartenders use too much sugar in making Milk Punches.