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BOOTHBY'S WORLD DRINKS
CHERRY SHRUB
(For Eight)
Black Cherries ...5 pounds Brandy
5^ pint
Sugar
1 pound
Cook cherries well in quart of water and strain through jelly bag. Cook
juice down to one quart. Remove from fire and when cool add brandy,
sugar, stir"well, strain and bottle for use.
CIDER CUP
(For Twelve)
Cider
3 quarts Sherry
6 jiggers
Brandy
3 jiggers Curacoa
3 jiggers
Lemon
peel of 1 Sugar
1 teacupful
Crush lemon peel with 1 cube sugar and place in punch bowl. Add other
ingredients with large lump of ice and stir until chilled. Serve in punch
cups.
CIDER PUNCH
(For Four)
Cider
1 pint Sherry
1 jigger
Brandy
1 jigger Curacoa
1 jigger
Orange
5^ sliced Lemon
peel of one
Cucumber
2 slices Nutmeg
to taste
Mash lemon peel with 1 cube sugar and place in punch bowl. Add other
ingredients with lump of ice and stir until chilled. Sweeten to taste, grate
nutmeg over and serve in punch cups.
CLARET CUP
(For Twelve)
Claret
quarts Brandy
6 jiggers
Curacoa
3 jiggers Lemon
3 jiggers
Sugar
1 pound Seltzer
1^4 quarts
Stir all, except seltzer, with large lump of ice in punch bowl. Add seltzer,
decorate and serve in punch cups.
CLARET CUP, No.2
(For Six)
Claret
1 quart Sherry
2 jiggers
Plain Soda
1 pint Lemon
peel of 1
Verbena Leaf or Sprig of Mint
Crush lemon peel with 1 cube sugar and place in punch bowl with large
lump of ice. Add claret and sherry, stir until chilled, sweeten to taste,
add soda and serve in punch cups.