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6lemons (juice only).
I gill of curacoa.
J pint of raspberry syrup.
I pint of Jamaica rum.
3 quarts of brandy.
Stir well, add sliced fruit, and
serve with square piece of ice in
bowl.
BRANDY PUNCH.
(Two Gallon Mixture)
Juice of I dozen lemons.
Juice of 3 oranges,
ij pounds of powdered sugar.
I wineglass of curacoa.
I whiskey glass full of rasp
berry syrup.
1 gallon of water.
2 quarts of brandy.
Mix well together in a three-gal
lon vessel, add sliced fruit, then pour
in punch bowl and cool with a block
of ice in the bowl. Serve in punch
cups or champagne glasses.
CLARET CUP.
(Two Gallon Mixture)
Put in a three-gallon vessel.
I whiskey glass full of gum
syrup.
I whiskey glass full curacoa.
I whiskey glass full Maras
chino.
J pint of brandy or whiskey.
I quart Apollinaris or carbo
nated water.
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