61 / 102
As
Served
at
Louisville,
Ky.
ANANIAS
PUNCH
The
Juice
of
one
dozen
lemons
peeled.
One
jigger
Augostura
Bitters.
Three
quarts
of
Champagne.
One
quart
of
Apollinaris.
One
pint
of
cherries.
Put
ail
the
ingrédients
together
in
punch
bowl,
mix
well,
ice,
and
serve
in
Champagne
goblets.
LORD
BALTIMORE
COCKTAIL
Fill
mixing
glass
with
shaved
ice.
Juice
of
one-half
lime.
One
jigger
Scotch
Whisky.
One-half
jigger
Red
Curacoa.
Stir
and
strain
in
cocktail
glass.
PENDENNIS
COCKTAIL
Fill
mixing
glass
with
shaved
ice.
Juice
of
one-half
lime.
One-third
jigger
Hungarian
Apricot-
ine.
One
jigger
Dry
Gin.
Stir
and
strain
in
cocktail
glass.
3\ecif>es
for
5ttixed
TDrtnks
PENDENNIS
MINT
JULEP
Use
silver
cup.
One-half
lump
of
sugar
dissohed
with
a
little
water
;
fill
cup
with shaved
ice.
One
jigger
of
Kentucky
Bourbon
Whisky,
mix
well
with
spoon
uutil
frost
appears
on
the
cup.
Then
take
about
twelve
sprigs
of
fresh
sweet
mint,
insert
them
in
the
ice,
stems
downward,
so
the
leaves
will
be
above,
in
the
shape
of
a
bouquet,
and
serve
with
straws.
OLD
FASHIONED
TODDY
Dissolve
one-half
lump
of
sugar
thoroughly.
One
cube
of
ice.
One
jigger
of
whisky.
Stir
well
and
serve
in
toddy
glass.
PENDENNIS
EGGNOG
(One
Gallon)
Take
the
yellow
of
one
dozen
eggs.
One
pound
granulated
sugar.
One
teaspoon
nutmeg.
One-half
pint
cream,
and
beat
well
together.
Then
take
one
quart
Ken-
tucky
Bourbon
Whisky,
one
quart
Cog-
nac,
and
one
pint
Jamaica
Rum,
beat
ail
together.
Take
one
quart
rich
cream
and
beat
until
stiff,
then
add
the
above
mixture
very
slowly,
whip-
ping
until
well
mixed.
Serve
in
punch
cups.
Superintendent.