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How
to
Mix All Kinds of Drinks.
73
MAY WINE PUNCH.
(Use a large punch bowl.)
Take one or two bunches of woodruff, and cut it
into small pieces and place it into a large bar glass,
and fill up the balance with the best French brandy,
cover it up and let it stand for two or three hours,
until the essence of the woodruff is thoroughly ex–
tracted; cover the bottom of the bowl with loaf
sugar, and pour from
4 to 6 bottles of plain soda over the sugar.
Cut up 6 oranges in slices.
:%
pineapple, and sufficient berries and grapes.
8 bottles of Moselle or Rhine wine. ·
r bottle of Veure Clicquot.
Then put your woodruff, and brandy, etc., into the
bowl, and then stir well, and you will have
2 1-3
to 3
gallons of excellent May Wine Punch; surround the
bowl with ice, serve in a wine-glass in such a manner
that each customer
will
get a piece of all of the fruits
contained in the punch.
PUNCH.
Boil a large kettle of strong black cdffee, take a
large dish and put 4 pounds of sugar into it; then
pour
4
bottles of brandy and
2
bottles of Jamaica
r.um over .the sugar, and set it on fire, let the sugar
dissolve and drop into the black coffee; stir this
well and yoi.1
will
have a good hot punch.
BOATING PUNCH.
(Use large bar glass.)
2
teaspoonfuls of powdered sugar.