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Claret
Pitcher.
In a large mixing glass put.
Two or three spoons sugar.
One jigger Brandy.
One-half jigger Benedictine.
One-half jigger Maraschino.
Siphon to fill glass. Stir.
Pour this mixture into pitcher; add several cubes of ice.
One quart of Claret.
Decorate with fruit and fresh mint.
On top of this pour one-half cup hot black tea.
Claret and Champagne.
Use a large punch bowl.
In a crock mix the following.
Three quarts of claret.
One—half pint Red Curacoa.
One pint each. Sherry and French Brandy or Cognac.
Twc jiggers Raspberry syrup.
Two each, oranges and lemons, sliced.
Several sprigs of fresh mint, green balm and borage.
Three siphons or six bottles Club soda.
Stir and sweeten to suit taste. Let stand for an hour or so.
Strain over a clear, large piece of ice that has been deposited
in bowl.
Pour into this two quarts of Champagne.
This will serve about twenty persons in glass punch cups.
Curacoa.
Use a small mixing glas's.
Two spoons sugar dissolved in a little water.
Juice of one-half lemon.
One-half jigger Red Curacoa.
One-half jigger Jamaica Rum.
Fill with shaved ice, shake well and strain into a punch glass.
Decorate with fruit and serve with straws.
Milk.
Use a large mixing glass.
Half fill with shaved ice.
One spoon sugar.
One jigger Brandy.
One-half jigger Jamaica Rum.
Fill with milk.
Shake well and strain into a Collins glass.
Sprinkle grated nutmeg on top and serve straws.
Fish House.
Use a small mixing glass.
Juice of one-half lemon.
One spoon sugar.
Fill glass with shaved ice.
One-half jigger Brandy.
One-half jigger Jamaica Rum.
Shake, strain into a punch glass.
Dress with fruit.
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