71 / 92
of
cognac
and one
wine-glassful
of
maraschino
syrup.
Pour
over
ice
and
float
conserve
cherries
and
cubes
of
pineapple
on
top.
®
TUXEDO
$
CRUSH
fresh
peaches
and
ripe
red
raspberries
together
to
make
one
pint
and
squeeze
over
them
the
juice
of
three
lem-
ons
;
add
a
little
sugar
to
this
and
pour
over
it
half
a
pint
of
brandy.
Mix
and
let
stand
for
a
while
and
then
strain
and
add
two
and
one-
half
pints
of
claret
and
three
scant
glasses
of
curacoa.
Scatter
mara-
schino
cherries
over
the
top,
and
when
ready
to
use
put
in
one
and
a
half
quarts
of
champagne
and
one
pint
of
apollinaris.
$
VENITIENNE
®
MIX
well
together
one
quart
of
Jamaica
rum,
half
a
pint
of
peach
brandy,
half
a
pint
of
water,
the
skins
of
three
lemons,
one
lemon
seeded
and
sliced
and
five
peaches,
stones
and
all.
Make
four
days
before
it
is
wanted
and
put
in
a
bowl
and
cover
tightly
;
three-quarters
of
an
hour
before
serving
strain
and
pour
into
the
punch
-bowl
over
a
big
piece
of
ice.
7*