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PONY
PUNCH
Juice
of
6
lemons
Juice
of
y
2
a
pineapple
1
quart
of
Bourbon
Whiskey
1
quart
of
green
tea
Y?
pint
Jamaica
Rum
y
2
pint
Maraschino.
Mix
well
together
and
serve
in
Punch
Glass.
Dress
with
fruit.
PORT
WINE
PUNCH
1
tablespoonful
of
sugar
Juice
of
a
lemon
100%
Port
Wine.
Fill
glass
with
cracked
ice.
Stir
with
spoon,
ornament
with
fruits
in
season
and
serve
with
straws.
REGENT
PUNCH
To
one
and
one-half
pints
of
strong,
hot
green
tea
add
one
and
one-half
pints
of
lemon
juice,
one
and
one-half
pints
of
Capillaire,
one
pint
of
Jamaica
Rum,
one
pint
of
Brandy,
one
pint
of
Batavia
arrack,
one
pint
of
Curacao,
one
bottle
champagne,
two
tablespoonsful
of
Angostura
Bitters,
one
sliced
pineapple
and
two
sliced
organes.
Mix
thoroughly
in
a
punch
bowl.
Add
the
wine
and
ice
just
before
serving.
RHINE
WINE
PUNCH
(One
gallon)
Juice
of
8
lemons
2
ponies
of
Brandy
2
ponies
of
Curacao
1
pony
of
Benedictine
2
quarts
Rhine
Wine
2
quarts
Sparkling
Water.
Sugar
to
taste.
ROMAN
PUNCH
Juice
of
y
2
lemon
y
2
pony
water
1
teasnoonful
granulated
sugar
25%
Rum
25%
Brown
Curacao
50%
Brandy.
Shake
well,
strain
into
a
goblet.
Dress
with
fruit
in
sea-
son
and
add
a
little
port
wine on
top.
ROOSEVELT
PUNCH
Moddle
of
y
2
a
lemon
1
teaspoonful
sugar
100%
Apple
Brandy
y
2
pony
water.
Shake,
strain
into
a
goblet.
Dress
with
fruit
and
a
little
Brandy
on
top.
136