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PUNCHES, COLD.

81

MOUNTAINEER.

347

A name sometimes given t o a Milk Punch which has been frozen in the

mi.'l:ing-gl ass in the following manner:

Ma ke a Milk Punch according to the preceding recipe, with the ice

in t he mixing-glass. Shake well, stand the glass on the ba r without removing

the sha ker for a few minutes, a nd upon t aki11g off the shaker a frosted foam

will appear standing np over the rim of the glass. Gra te nutmeg over this

aud serve with straws.

NATIONAL GUARD PUNCH.

348

Sec Pirst Infantry Regt.

P~nch.

(No. 339.)

ORCHARD PUNCH.

349

Make the same as Orgeat Punch, substituting orchard syrup for orgeat

syrnp. (See t he following· r ecipe.)

ORGEAT PUNCH.

350

Into a small mixing-glass place a tablespoonful of orgeat syrup, the juice

of one lemon a nd a jigger of brandy; place a few lumps of ice

in

a sha ker

and shake well; strain into a punch-glass, nearly

fill

the punch-glass with cold

effer vescent water, dash with port wine, decorate a nd serve.

PACIFIC UNION CLUB PUNCH.

351

FOR A PARTY OF TEN.

Into a la rge punch-bowl place ten ta blespoonfuls .of ba r sugar and ten

tablesp oonf ul s of freshly squeezed lime or lemon juice. Add two jiggers of

Cura goa and dissolve the whole in about a quart of effervescent water. Add

two qua rts of champagne and one bottle of good cognac. Stir thoroughly,

ice, decora te and serve in thin glassware.

PICON PUNCH.

352

Into a pun ch or hig hball-glass place a piece of ice and a jigger of Amer

P icon ; sweeten with a bout a t easpoonful of grenadine syrup,

fill

the glass

with siphon soda, squeeze some lemon peel over the top, stir thoroughly and

ser ve. N ever use lime or lemon juice in t his ilrink.