83 / 144
PUNCHES, COLD.
81
MOUNTAINEER.
347
A name sometimes given t o a Milk Punch which has been frozen in the
mi.'l:ing-gl ass in the following manner:
Ma ke a Milk Punch according to the preceding recipe, with the ice
in t he mixing-glass. Shake well, stand the glass on the ba r without removing
the sha ker for a few minutes, a nd upon t aki11g off the shaker a frosted foam
will appear standing np over the rim of the glass. Gra te nutmeg over this
aud serve with straws.
NATIONAL GUARD PUNCH.
348
Sec Pirst Infantry Regt.
P~nch.
(No. 339.)
ORCHARD PUNCH.
349
Make the same as Orgeat Punch, substituting orchard syrup for orgeat
syrnp. (See t he following· r ecipe.)
ORGEAT PUNCH.
350
Into a small mixing-glass place a tablespoonful of orgeat syrup, the juice
of one lemon a nd a jigger of brandy; place a few lumps of ice
in
a sha ker
and shake well; strain into a punch-glass, nearly
fill
the punch-glass with cold
effer vescent water, dash with port wine, decorate a nd serve.
PACIFIC UNION CLUB PUNCH.
351
FOR A PARTY OF TEN.
Into a la rge punch-bowl place ten ta blespoonfuls .of ba r sugar and ten
tablesp oonf ul s of freshly squeezed lime or lemon juice. Add two jiggers of
Cura goa and dissolve the whole in about a quart of effervescent water. Add
two qua rts of champagne and one bottle of good cognac. Stir thoroughly,
ice, decora te and serve in thin glassware.
PICON PUNCH.
352
Into a pun ch or hig hball-glass place a piece of ice and a jigger of Amer
P icon ; sweeten with a bout a t easpoonful of grenadine syrup,
fill
the glass
with siphon soda, squeeze some lemon peel over the top, stir thoroughly and
ser ve. N ever use lime or lemon juice in t his ilrink.