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ing parties or groups of night club guests of modest size command
the preparation of the elaborate communal punches, grogs, eggnogs
and sangarees which a century ago were the staples in all public
taverns and ordinaries. Large quantities of punch are still in vogue
~r
weddings, receptions and other formal occasions where their
purpose is partly as refreshment, partly for ornament and the sake
of tradition. The punchbowl as such ·has largely disappeared from
public bars, all'hough the author can well remember when an enor–
mous bath of Adams House Punch was set out every morning on
the bar of that once wonderful hotel in Boston and was a day-long
favorite....with tarriers at the Washington Street entry of Calvin
Coolidge's favorite hotel.
These more or less elaborate drinks, most of which have one
variety of.rum or another for the base, are, however, still popular
in individual service and the closer one gets to the tropics the more
frequently one encounters such standards of hot country drinking as
Planter's Punch, Fish House Punch, rum swizzle and gin coolers.
The most celebrated of all American regional drinks, the Mint
Julep, is, in actual fact, a highly concentrated individual serving
of Bourbon Whisky Punch.
Of the several score punches in the bright and heady lexicon of
the Stork Club the following are the elaborate mixed drinks most
in requisition in the ordinary course of the seasons:
Roman Punch:
96: S tork Club Bar Book
1 tsp. sugar
juice of half
~emon
juice of half orange
white of egg, beaten
2
oz.
rum
Shake
wel~.
Fill goblet with chilled cham–
pagne.