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84
DRINKS
Claret
Punch
1
GALLON
Juice
of
6
lemons.
2
ponies
Curasao.
4
ponies
brandy.
2
dashes
benedictine.
2
quarts
of
claret.
2
quarts
of
Apollinaris.
Sugar
to
taste.
Punch
bowl.
Fruits.
Combination
Punch
Juice
of
V2
lemon.
Juice
of
%
lime.
Juice
of
x
/2
orange.
1
jigger
rye
or
bourbon
whiskey.
Shake,
strain
into
goblet
filled
with
crushed
ice
and
dress
with
fruit.
Cream
Punch
1
barspoonful
of
granulated
sugar
%
j^ger
brandy.
V2
jigger
maraschino.
1
small
bottle
cream.
1
dash
Curasao.
Shake,
strain into
punch
glass.
Creole
Punch
1
jigger
French
claret.
%
jigger
brandy.
2
dashes
Hungarian
apricot
brandy.
2
dashes
Jamaica
rum.
1
barspoonful
syrup.
Crushed
ice
into
goblet.
Dress
with
fruit.
When
served
hot,
add
spices
and
lemon
peel
and
serve
in
silver
pitcher.
Curasao
Punch
%
of
1
lemon
juice.
Sugar
to
taste.
%
jigger
Curasao.
%
jigger
brandy.
Shake,
strain
into
goblet
of
fine
ice.
Dress
wit
fruit.
Elmwood
Punch
4
pints
grape
juice.
1
pint
claret.
1
pint
imported
champagne.
2
spoons
grated
pineapple.
Sugar
to
taste.
Dress
with
fruit
in
season.
No
mixed
drink
is
perfect
unless
ingredients
used
are
perfect.