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PUNCHES AND PARTY DRINKS
slice of orange, both cut into quarters; fill with Claret,
shake well, and ornament with berries in season. Serve
with a straw.
SAUTERNE PUNCH
Fill a small container two thirds full of shaved ice.
Add one teaspoonful of powdered sugar, one slice of
lemon, one slice of orange, one piece of pineapple. Fill
with Sauterne, ornament with berries in season and serve
with a straw.
CHAMPAGNE PUNCH
Mix together in a container, one quart of Champagne,
three tablespoonfuls of sugar, one orange sliced, the
juice of a lemon, two slices of pineapple cut into small
pieces and a wine-glass measure of raspberry or straw–
berry syrup. Put in a few lumps of ice. Ornament with
fruits in season and serve in champagne goblets after
removing ice.
ORANGE PUNCH
Cut the peel of two oranges into a quart and a half
of water and squeeze in the juice of four oranges ; also
drop in a small cupful of powdered sugar. Allow to boil
half an hour and add a half pint of porter three quarters
of a pint of rum and an equal
amoun~
of brandy. A
liqueur glass of Curacoa and a dash of Maraschino will