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PARTY BEVERAGES
167
CHAMPAGNE PUNCH
(FOR EIGHT)
Champagne
1 quart Curacoa
1 jigger
Rum or Cognac..1 jigger Maraschino
1 jigger
Lemon
juice of 10 Sugar
% pound
Sweet Soda
1 pint
Dissolve sugar with lemon juice and soda in punch howl.
Add large cubes of ice and other ingredients, stir until
chilled, decorate and serve in punch cups.
CHAMPAGNE PUNCH, No. 2
(FOR FIFTEEN)
Champagne 2 quarts Whisky or Brandy..1 pint
Rum
4 jiggers Pineapple..1 can crushed
Green Tea
1 quart Sugar
% pound
Lemon and Orange, sliced
Stir all, except champagne, in punch bowl with large cubes
of ice. Add champagne, decorate as desired and serve in
punch cups.
CHERRY SHRUB
(FOR EIGHT)
Black Cherries..5 pounds Brandy
% pint
Sugar
1 pound
Cook cherries well in quart of water and strain through
jelly bag. Cook juice down to one quart. Remove from
fire and when cool add brandy, sugar, stir well, strain and
bottle for use.
CIDER CUP
(FOR TWELVE)
Cider
3 quarts Sherry
6 jiggers
Brandy
3 jiggers Curacoa
3 jiggers
Lemon
peel of 1 Sugar
1 teacupful
Crush lemon peel with 1 cube sugar and place in punch
howl. Add other ingredients with large cubes of ice and
stir until chilled. Serve in punch cups.