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PUNCHES, COLD.
79
DRY PUNCH.
338
Into a punch-bowl place eight tablespoonfuls of sugar, the juice of eight
lemons,. a j iggerful of Cura'loa and a quart of tea. Stir until the sugar is
dissolved, add a bottle of coguac an cl a piece of ice; decorate and serve in
thin glassware. This punch may be bottled and kept for any length of time
and is said to improve with age.
It
is a very strong beverage, however, and
some kind of effervescent water should be ser ved on the side, so that any
member of t he party who does not desire to partake of such a strong punch
may dilute his portion.
·
FIRST INFANTRY REG'T PUNCH.
339
Into a lar ge punch-bowl
p~ce
one pound of sugar and the freshly
squeezed juice of twenty lemons; add two jiggers of Curac;oa and a quart
of effer vescent water. Stir until the sugar is all dissolved, add two quarts
of champagne and half a bottle of good cognac. Stir well, place a large
lump of ice in t he bowl and decorate with fruits in season and a few sprigs
of mint.
S~rve
in t hin glassware.
GOTHIC PUNCH.
340
P lace twelve tablespoonful s of bar sugar in a large punch-bowl with the
juice of a dozen le±rlons. Dissolve in two bottles of Catawba wine and one
bottle of good claret. Add a quart of champagne, a large lump of ice and
some sliced pineapple. Serve in thin glassware.
GRENADINE PUNCH.
341
Into a large goblet place two j iggerfnls of grenadine syrup,. the _juice
of one freshly squeezed lemon and a piece of ice. Fill the. goblet with Siphon
soda, stir thoroughly, decorate with a slice of orange an d serve with straws.
HUB PUNCH, BOSTON STYLE.
342
Into a cut b ar-glass place about two barspoonfnls of gum syrup, the
juice of one
len~on,
a piece of ice, a jigger of cognac and a dash of St.
Croix rum; fill the glass with effervescent water, stir, decorate and serve.