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PARTY BEVERAGES
AMBROSIAL NECTAR
(SHERBET FOR TEN)
Burgundy
2 quarts Orange
12 sliced
Pineapple ..2 cans sliced Cocoanut
1 grated
Use porcelain or glass mould. Build up alternate layers
of fruit, sprinkling cocoanut between each. Pour over bur
gundy and place in refrigerator to freeze. Turn out and
serve in sherbet glasses.
APPLE CIDER PUNCH
(FOR TEN)
Apple Cider ....2 quarts Brandy
4 jiggers
Lemon
juice of 4 Sugar
1 teacupful
Cucumber see recipe Apples
2 diced
Place ingredients in punch bowl, to which add 1 teaspoon-
ful cucumber juice and few pieces of cucumber rind. Add
large cubes of ice, stir well and it is ready to serve.
ARRACK PUNCH
(FOR TEN)
Arrack
1 quart Rum
% pint
Champagne ....2 jiggers Lemon
6 sliced
Sugar
1 pound Hot Water
1 quart
Place sliced lemons with liquor in punch bowl and let
steep for an hour or more. Dissolve sugar in hot water and
add. Add large cubes of ice, stir until cool, add champagne,
decorate and it is ready to serve.
BACARDI GROG
(PUNCH FOR FIFTEEN)
Bacardi
1 quart Strong Tea 1 quart
Sugar
1 pound Hot Water
1 quart
Nutmeg
to taste
Place sugar and water in punch bowl and stir well. Add
large cubes of ice, other ingredients and chill. Serve in
punch cup with half slice of lemon and dash of nutmeg
added.
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