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BARKEEPERS' GUI DE.
CLARET PUNCH.
Use large punch bowl, into which dissolve
4 pounds of sugar , then add
2
quarts lemon juice
IO qua rts clare t
2
quar ts brandy
5 quarts apollinaris
I large p iece of ice
Still well a nd serve in small glass cups
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This may a lso be fra pped by putting it iiltOa
large ice c ream freezer a nd freezing it soft.
The above will serve one hundred people.
SAUTER- ' ES PUNCH.
Use l arge punch bowl, into which dissolve
4 pounds of sugar , then add
2
quarts lemon juice
I Oquarts sauternes
2
quar ts brandy
I pin t apple b randy
4 q ua rts apollinaris
I can of ? rated pineapple
I la rge piece of ice
Stir well and serve in small glass cups.
This may also be frapped by p u tting it into a
large ice cream f.reezer and freezing in soft.
The above serves one h und red people.
_ PARISIAN PUNCH.
Use large
pm~ch
bowl, into which dissolve
6 pou nds suga r, then add
8 quarts white B u rgundy
2
quar ts b randy
3 quarts c reme de curacoa
2
quarts lemon juice
8 quarts apollinaris