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156

BOOTHBY'S WORLD DRINKS

CURRANT SHRUB

(For Six)

Currants

2 pounds Brandy

^ pint

Sugar

Yi pound

Cook currants well in quart of water and strain through jelly bag. Cook

juice down to 1 quart. Remove from fire and when cool add brandy,

sugar, stir well, strain and bottle for use.

DANCERS'CUP

(For Twelve)

Cider ...........1^ quarts Brandy

6 jiggers

Orgeat

3 jiggers Seltzer

1 quart

Lemon

peel of 1

Crush lemon peel with 1 cube sugar, add lemon juice and place in punch

bowl with large lump of ice. Add liquors, stir until chilled, sweeten to

taste, add seltzer and serve in pimch cups.

DRAGOON PUNCH

(For Twelve)

Brandy

2 jiggers Sherry

2 jiggers

Porter

1 quart Lager

1 quart

Sugar

54 pound Champagne

1 quart

Lemon

2, sliced

Stir all, except champagne, in punch bowl with large lump of ice. Add

champagne and serve in punch cups.

DRY PUNCH

(For Ten)

Brandy

1 quart Curacoa

1 jigger

Green Tea

1 quart Lemon

juice of 8

Sugar

Vi pound

Dissolve sugar, with lemon juice and tea, in punch bowl. Add large lump

of ice, other ingredients, stir until chilled, decorate and serve in punch

cups.

EGG NOG

(For Twenty)

Cognac

1 quart Rum

3 jiggers

Curacoa

2 jiggers Eggs

12

Sugar

1 pound Milk

3 quarts

Nutmeg

to taste

Separate eggs and beat each well. Stir sugar into beaten yolks, add milk,

liquors, stir well and place in punch bowl. Add beaten whites over top

and serve in glass punch cups or small highball glasses. (N. B.—Nutmeg

should be provided on the side and added only when wished. A fancy is

colored sugar dusted over top in the punch bowl.)