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PUNCHES, COLD.
83
"SHOW ME" PUNCH.
359
Dedicated to the Bartenders of St. Louis, Missouri, by MR. JOHN H. CONSIDINE,
of Chicago.
Into a large mixing-glass place a teaspoonful of bar sugar, a pony of
creme de caca o and a jigger of Missouri apple jack or brandy. Fill the
glass with pure sweet milk, shake well, strain into a large goblet and serve.
ST. CROIX RUM PUNCH.
360
Into a punch-glass place a jigger of St. Croix rum and a piece of iee.
Then place a spoonful of sugar and the juice of two lemons in a medium-size
mixing-glass and dissolve in a little plain socla. (A dash of Cura'<oa is some–
times aclclecl.) Pour into the punch-glass containing the rum and ice, stir,
decorate and serve.
VANILLA CREAM PUNCH.
.
361
Place a t easpoonful of sugar in a large mixing-glass; add a .jigger of
cognac and a pony of creme de vanille. Fill the glass with good cream,
place some cracked ice in a large' shaker, pour the contents of the mixing-glass
into the shaker, shake well and serve in large cut glass with straws after
straining the ice out.
VANILLA PUNCH.
362
Place a piece of iee and a jigger of cognac in a punch-glass; then take
a medium-size mixing-glass and place in it a small spoonful of sugar, the
juice of two lemons and a pony of creme de vanilla dissolved in a little seltzer
or plain water. Mix and pour over the cognac in the punch-glass, decorate
and serve.
WELLINGTON PUNCH.
363
This is a Brandy Punch flavored with a dash of strawberry syrup.
WHISKEY PUNCH.
364
Make the same as Brandy Punch, with whiskey substituted for cognac.
(See Recipes Nos. 331 and 332.)
WHITE WINE PUNCH.
365
Proceed the same as in making a Claret Punch, with the desired brand
of white wine imbstituted for claret. (See Recipes Nos. 334 and 335.)
N.
B.-1\
litt!!l !lf!.'!l:rvescent water added to any white wine punch improves
is greatly,
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