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THE ART OF MIXING THEM
Prince Henry Punch.
Use a mixing glass with cracked ice; juice of
one lime, leaving lime in glass; two dashes of
raspberry syrup; one wine glass of Kirschwasser;
half a wine glass of brandy. Shake well and
strain into a large glass. Fill with Apollinaris
and ornament with fruit.
Punch a la Romaine.
(For a party of 20.) 2 bottles of rum; 2 bot
tles of wine; 15 lemons; 3 sweet oranges; 3
pounds of powdered sugar; 15 eggs. Dissolve the
sugar in the juice of the lemons and oranges,
adding the thin rind of 1 orange; strain through
a sieve into a bowl, and add "by degrees the
whites of the eggs beaten to a froth. Place
the bowl on ice for a while, then stir in briskly
the rum and the wine.
Remson Cooler.
Use a large glass; one large cube of ice; rind of
whole lemon in one long string; one half wine
glass of Old Tom gin. Fill glass with Apollinaris.
Rhine Wine Cobbler.
(A large bar glass.) ly^ tablespoons of sugar;
IVz wineglasses of water; wineglasses of
Rhine wine;; fill glass with fine ice; stir well;
ornament with fruits and serve with a straw.
Rhine Wine and Seltzer.
(A large bar glass.) Fill glass half full of
Rhine wine, balance with seltzer. Both the Rhine
wine and seltzer should be kept on ice. The above
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