1934 Cocktail Bill Boothby's World Drinks and how to mix them

PARTYBEVERAGES

253

CARDINAL PUNCH

(For Fifteen)

Burgundy

1 quart Sauteme

1 pint

Chartreuse

2 jiggers Plain Soda

1 quart

Lemon, juice and peel of 10 Sugar

1 pound

Stir well in punch bowl with large lump of ice. Add few sprigs mint and

serve in punch cups.

CHAMPAGNE CUP

(Punch for Fifteen)

Champagne

3 pints Brandy

6 jiggers

Curacoa

3 jiggers Abricotine

3 jiggers

Seltzer

1^ quarts

Stir well in punch bowl with large lump of ice. Decorate and serve in

punch cups.

CHAMPAGNE CUP, No.2

(Punch for Ten)

Champagne

1 quart Amontillado 2 jiggers

Maraschino

1 jigger Seltzer

1 quart

Lemon,.juice and peel of 1

Crush lemon peel with 1 cube sugar, add lemon juice and place in punch

bowl with large lump of ice. Add liquors, stir until chilled, sweeten to

taste, add seltzer and serve in punch cups.

CHAMPAGNE PUNCH

(For Eight)

Champagne

1 quart Curacoa

1 jigger

Rum or Cognac....1 jigger Maraschino

1 jigger

Lemon

juice of 10 Sugar

^ pound

Sweet Soda

1 pint

Dissolve sugar with lemon juice and soda in punch bowl. Add large lump

of ice and other ingredients, stir until chilled, decorate and serve in punch

cups.

CHAMPAGNE PUNCH, No. 2

(For Fifteen)

Champagne

2 quarts Whisky or Brandy...1 pint

Rum

4 jiggers Pineapple ...1 can crushed

Green Tea

1 quart Sugar

5^ pound

Lemon and Orange, sliced thin

Stir all, except Champagne, in punch bowl with large lump of ice. Add

Champagne, decorate as desired and serve in punch cups.