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The Complete Buffet Guide, or
.I
wine-glass St. Croix rum.
1
pony old brandy.
Stir well. Dress with fruits, and serve with a straw.
PORT WINE PUNCH.
(Use large bar glass.)
1
teaspoonful powdered sugar.
-U
tablespoon orchard syrup.
1
or
2
dashes lemon juice. '
I
-u
wine-glass Port wine.
Fill up with fine ice, stir well, and dress top wit}-,
fruits in season. Serve with a straw.
JlOMAN PUNCH.
(Use large bar glass.)
U
fill glass with shaved ice.
2
teaspoonfuls powdered sugar.
2
or 3 dashes lemon
j~ice.
Juice of half an orange.
;1
pony Curacoa.
Yz
wine-glass brandy.
Yz
pony glass J amaica rum.
· Stir well. Dash with Port wine. · Dress with fruit.
Serve with a straw.
SAUTERNE PUNCH.
(Use large bar galss.)
Is composed of the same ingredients as Claret
Punch, but substituting Sauterne wine for cla ret.