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PUNCHES, COLD.

83

"SHOW ME" PUNCH.

359

Dedicated to the Bartenders of St. Louis, Missouri, by MR. JOHN H. CONSIDINE,

of Chicago.

Into a large mixing-glass place a teaspoonful of bar sugar, a pony of

creme de caca o and a jigger of Missouri apple jack or brandy. Fill the

glass with pure sweet milk, shake well, strain into a large goblet and serve.

ST. CROIX RUM PUNCH.

360

Into a punch-glass place a jigger of St. Croix rum and a piece of iee.

Then place a spoonful of sugar and the juice of two lemons in a medium-size

mixing-glass and dissolve in a little plain socla. (A dash of Cura'<oa is some–

times aclclecl.) Pour into the punch-glass containing the rum and ice, stir,

decorate and serve.

VANILLA CREAM PUNCH.

.

361

Place a t easpoonful of sugar in a large mixing-glass; add a .jigger of

cognac and a pony of creme de vanille. Fill the glass with good cream,

place some cracked ice in a large' shaker, pour the contents of the mixing-glass

into the shaker, shake well and serve in large cut glass with straws after

straining the ice out.

VANILLA PUNCH.

362

Place a piece of iee and a jigger of cognac in a punch-glass; then take

a medium-size mixing-glass and place in it a small spoonful of sugar, the

juice of two lemons and a pony of creme de vanilla dissolved in a little seltzer

or plain water. Mix and pour over the cognac in the punch-glass, decorate

and serve.

WELLINGTON PUNCH.

363

This is a Brandy Punch flavored with a dash of strawberry syrup.

WHISKEY PUNCH.

364

Make the same as Brandy Punch, with whiskey substituted for cognac.

(See Recipes Nos. 331 and 332.)

WHITE WINE PUNCH.

365

Proceed the same as in making a Claret Punch, with the desired brand

of white wine imbstituted for claret. (See Recipes Nos. 334 and 335.)

N.

B.-1\

litt!!l !lf!.'!l:rvescent water added to any white wine punch improves

is greatly,

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