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BOOTHBY'S WORLD DRINKS
CURRANT SHRUB
(For Six)
^ Currants
2 pounds Brandy
Vi pint
Sugar
Vi pound
Cook currants well in quart of water and strain through jelly bag. Cook
juice down to 1 quart. Remove from fire and when cool add brandy,
sugar, stir well, strain and bottle for use.
DANCERS'CUP
(For Twelve)
Cider
V/^ quarts Brandy
6 jiggers
Orgeat
3 jiggers Seltzer
1 quart
Lemon
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.
DRAGOON PUNCH
(For Twelve)
Brandy
2 jiggers Sherry
2 jiggers
Porter
1 quart Lager
1 quart
Sugar
pound Champagne
1 quart
Lemon
2, sliced
Stir all, except Champagne, in punch bowl with large lump of ice. Add
Champagne and serve in punch cups.
DRY PUNCH
(For Ten)
Brandy
1 quart Curacoa
1 jigger
Green Tea
1 quart Lemon
juice of 8
Sugar
H pound
Dissolve sugar, with lemon juice and tea, in punch bowl. Add large lump
of ice, other ingredients, stir until chilled, decorate and serve in punch
cups.
EGG NOG
(For Twenty)
Cognac
1 quart Rum
3 jiggers
Curacoa
2 jiggers Eggs
12
Sugar
1 pound Milk
3 quarts
Nutmeg
to taste
Separate eggs and beat each well. Stir sugar into beaten yolks, add milk,
liquors, stir well and place in punch bowl. Add beaten whites over top
and serve in glass punch cupS or small highball glasses.(N. B.: Nutmeg
should be provided on the side and added only when wished. A fancy is
colored sugar dusted over top in the punch bowl.)