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

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BOOTHBY'SWORLDDRINKS

IMPERIAL PUNCH

(For Twenty)

Brandy

3 quarts Rum

1 pint

Curacoa

3 jiggers Raspberry Syrup ..4 jiggers

Pineapple ...1 can shredded Lemon

juice of 10

Sugar

1 pound Seltzer

2 quarts

Stir all in punch bowl with large lump of ice. When chilled, decorate and

serve in punch cups.

INDEPENDENCE NECTAR

(Punch for Twenty)

Brandy

1 quart Claret

3 quarts

Champagne

1 quart Green Tea

1 pint

Sugar

2 pounds Lemon

juice of 24

Stir all in punch bowl with large lump of ice. When chiUed, decorate and

serve in punch cups.

KEYHOLE PUNCH

(For Fifteen)

Champagne

2 quarts Gin

1 quart

Curacoa

2 jiggers .White Rock

2 quarts

Stir gin and White Rock in punch bowl with large lump of ice. Add

Champagne, stir gently, decorate and serve in punch glasses.

KEY PUNCH

(For Twenty)

Brandy

1 pint Rum

1 pint

Gin

1 pint Concord Juice

3 pints

Ginger Ale

6 bottles

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

punch glasses.

MADEIRA CUP

(For Twelve)

Madeira

1% quarts Mandarinette 3 jiggers

Lemon

1 jigger Seltzer

quarts

Stir all in punch bowl with large lump of ice. When chilled, decorate and

serve in punch cups.

MALIBU PUNCH

(For Twenty)

Sauteme

2 quarts Brandy

2 jiggers

Applejack

2 jiggers Pineapple

2 jiggers

Lemon

juice of S Apollinaris

2 quarts

Sugar

pound

Stir all in punch bowl with large lump of ice. When chilled, decorate and

serve in punch cups.