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Take 1 tablespoonful of powdered white sugar, dis–
solved in a l i t t l e water.
MARASCHINO PUNCH.
Roman Punch.
(Use large bar-glass.)
1 table-spoonful of raspberry syrup.
1 tea-spoonful of Curaqoa.
1 wine-glass of Jamaica rum.
>2
wine-glass of brandy.
The juice ofhalf a lemon.
Fill with shaved ice, s hake well, dash wit h P o r t
wine, and ornament with fr u its in season. Serve with
a straw.
Punch Grassot
forming in Paris.)
(The following recipe was given br M. Grassot, the eminent Zrench custodian
of the
Palnk Roynl,
toMr.
Howard
Paul, the celebrated "Zntertainer,"when per–
Take 1 wine-glass of brandy.
l tea-spoonful of Curacoa.
1 drop of acetic acid.
2 tea-spoonfuls of simple syrup.
1 tea-spoonful of strawberry syrup.
$ of a pint of water.
Half a small lemon, sliced.
(Use a large goblet.)
Mix,
serve up with i ce, in large goblet, and, if pos–
sible, garnish the top with a slice of peach or apricot.
In cold weather this punch is admirable served hot.
Maraschino Punch.
(Use large bpr-glass.)
Take 1 tea-spoonful ofpowdered sugar, dissolved in
a little water.
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