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60

IMPERIAL BRANDY PUNCH.

1 wine-glass of brandy.

2 dashes of Arrack.

$ pony-glass of Marasehino.

The juice of half a small lenion.

/

Fill the tumbler wit h shaved ice, shake well, orna–

ment with fruit and berries in season, and. serve with

a straw.

Take 1 quart bottle of Champagne wine.

Champagne Punch.

(One quart of punch.)

8 Cable-spoonfuls ef sugar.

1 orange sliced.

The juice of a lemon.

2 slices of pineapple (eut in small pieces).

1 wine-glass of raspberry or strawberry syrup,

Ornament with fr u its in season, and serve in Cham–

pagne goblets.

This can be made in any quantity by observing Che

proportions of the i ngredients as given above. Four

bottles of wine make a gallon, and a gallon is generally

sufBcient for fifteen persons in a mixed party.

Imperial Brandy Punch.

(For a p~rty of twenty.)

Take 1 gallon of water.

8 quarts of brandy.

1 pint of Jamaica rum.

l~~ pounds of white sugar.

.

Juice of 6 lemons.

Ma & e l o c R

T o b y g g y a

Dark and Aromatic.