84 / 144
82
PUNCHES, COLD.
353
PISCO PUNCH.
A LA CHARLIE NEWMAN, OAKLAND, CAL.
I nto a very large goblet place a piece of ice and a little more than a
jigger of Peruvian Pisco. Now make a good, strong stock of lemonade and
pour it over the ice and liquor; stir thoroughly and serve with straws.
N. B.- Some mixologists add a little Cura<;oa, but that has a tendency
to impair t he delicate bouquet of this valuable brandy. Cura<;oa gives any
punch a good body, however .
354
REGENTS' PUNCH.
FOR A
LARGE P ARTY.
Into a large ·punch-bowl place eight tablespoonfuls of sugar and the juice
.of ten lemons dissolved in a siphon of seltzer. Add three bottles of champagne,
one of white wine (any brand), a wineglassful of Cura<;oa, a bottle of cognac
and dash with Jamaica rum. Stir well, decorate, ice and serve.
355
ROMAN PUNCH.
I nto a medium-size bar-glass place a spoonful of sugar, the ·juice of one
lemon, a teaspoonful of raspberry syrup, a teaspoonful of Cura<;oa and a
j igger of cognac. Fill the glass with :fine ice, stir well and strain into punch–
glass, dash with Jamaica rum ancl serve.
356
RUM PUNCH.
. See St. Croix Punch (Recipe No. 360), ancl use the desired brand of r um
in place of St. Croix.·
357
SAUTERNE PUNCH.
Make the same as Claret Punch, substituting Sauterne for claret.
A.
squirt of siphon· seltzer improves this drink considerably. (See Recipes Nos.
334 and 335.)
358
SHERRY PUNCH.
Nearly fill a large mixing-glass with fine ice, aclcl a spoonful of sugar,
the juice of half a lemon and a wineglassful of sherry. Shake well, strain
into punch-glass, decorate and serve.