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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.