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CHOCOLATE
PUNCH
Use
large
bar
glass
2-3
full
of
fine ice
y
2
teaspoon
sugar
50%
Port
Wine
50%
Curacao
1
egg and
fill
with
milk.
Shake
thoroughly
into
a
punch
glass,
grate
a
little
nut-
meg
on
top
and
serve.
CLARET
PUNCH
1
tablespoonful
of
sugar
Squirt
of
seltzer
Juice
of
y
2
a
lemon
Half
glass
of
cracked
ice
Fill
glass
with
Claret.
Stir
well,
and
ornament
with
fruits
in
season.
COMBINATION
PUNCH
Juice
of
y
2
a
lemon
Juice
of
a
lime
Juice
of
y
2
an
orange
100%
Rye
or
Bourbon
Whiskey.
Shake,
strain
into
goblet
filled
with
crushed
ice
and
dress
with
fruit.
CONCLAVE
PUNCH
(Non-alcoholic)
Juice
of
1
orange
25%
Raspberry
Syrup
1
teaspoonful
of
sugar
75%
fresh
milk.
Shake,
strain
into
thin
glass
and
serve.
CREAM
PUNCH
1
teaspoonful
granulated
sugar
50%
Brandy
50%
Maraschino
1
small
bottle
of
cream
1
dash
Curacao.
Shake,
strain
into
Punch
Glass.
CREOLE
PUNCH
50%
French
Claret
25%
Brandy
2
dashes
Apricot
Brandy
2
dashes
Jamaica
Rum
1
teaspoonful
syrup.
Crushed
ice
in
goblet.
Dress
with
fruit.
If
served
hot,
add
spices
and
lemon
peel
and
serve
in
silver
pitcher.
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