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BOOTHBY'SWORLDDRINKS
BRANDY SHRUB
(For Twelve)
Brandy
1 quart Sherry
1 pint
Sugar
pound Lemon ..juice and peel of 3
Steep lemon juice and peel in brandy for 24 hours, then discard peel. Add
sherry and sugar, stir well, strain through jelly bag and bottle for use.
BRIDGE PUNCH
(For Twelve)
Claret
1 quart Curacoa
1 jigger
Maraschino
1 jigger Brandy
1 jigger
Sherry
3 jiggers Seltzer
1 quart
Orange
1 sliced Lemon
1 sliced
Cucumber ..few slices peel Sugar Syrup
4 jiggers
Place few pieces twisted lemon and orsmge peel in punch bowl, add other
ingredients and stir well with large lump of ice. Decorate and serve in
punch glasses.
BRIDGE PUNCH, No. 2
(For Twenty)
Brandy
1 quart Rum
2 jiggers
Strong Tea
1 quart Lemon
4 jiggers
Orange
4 jiggers Grapefruit
4 jiggers
Pineapple ...1 can, crushed Sugar
1 pound
Maraschino
Seltzer
1 quart
Cherries
1 bottle Mint
6 sprigs
Crush mint with sugar in punch bowl, add other ingredients with large
lump of ice and stir well. Decorate and serve in punch glasses.
BURGUNDY CUP
(For Twelve)
Burgundy
2 quarts Seltzer
1 quart
Lemon,.peel and juice of 2 Sugar
8 ounces
Stir well in bowl with ice, add sugar, and when thoroughly chilled re
move lemon peel and serve in punch cups.
CAMBRIDGE CUP
(For Twelve)
Claret
1 quart Sherry
1 pint
Port
2 jiggers Cherry Brandy 2 jiggers
Seltzer
1 quart Lemon..peel and juice of 1
Cucumber rind, verbena leaf, etc.
Crush lemon peel with 1 cube sugar and add lemon juice. Add liquors,
cucumber rind and verbena leaf and large lump of ice. Stir until thor
oughly chilled and, shortly before serving, add seltzer.