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MAY
WINE
PUNCH
(Use
large
punch
bowl.)
Two
bunches
of
(Waldmeister)
Woodruff
cut
in
two
or
three
lengths.
Place
it
into
a
large
glass,
fill
up
with
Martell
brandy,
cover
it
up,
let
it
stand
for
two
hours
until
the
essence
of
the
Woodruff
is
extracted;
cover
the
bottom
of
the
bowl
with
granulated
sugar.
5
bottles
club
soda
over
it.
Cut
up
four
oranges
in
slices
Yi
pineapple,
berries,
cherries,
grapes
8
bottles
Deinhard-Moselle
wine
1
bottle
Ruinart
champagne
50%
Curasao
50%
Maraschino
50%
brandy.
Then
put
your
Woodruff
and
brandy,
etc.,
into
the
three
gallons
of
excellent
May
wine
punch.
Surround
the
bowl
with
ice,
serve
in
wineglass
in
such
a
manner
that
each
glass
will
get
a
piece
of
all
fruits;
then
fill
with
ladle
and
serve.
MEDFORD
RUM
PUNCH
1
teaspoonful
sugar
Juice
of
Vn
lemon
Dissolve
in
little
water
100%
Medford
rum
J4
glass
cracked
ice.
Stir
with
spoon,
dress
with
fruits
in
season
and
serve
with
straws.
MEDFORD
RUM
SMASH
1
teaspoonful
sugar
2
sprigs
of
mint
pressed
in
sugar
to
extract
the
essence
100%
Medford
rum
Yi
glass
cracked
ice.
Stir
with
spoon,
dress
with
fruits
in
season,
serve
with
straws.
MEDFORD
RUM
SOUR
1
teaspoonful
sugar
Juice
of
1
lemon
100%
Medford
rum.
Fill
glass
with
cracked
ice.
Stir
well
with
spoon,
strain
and
dress
with
fruits
in
season
and
serve.
MERRY
WIDOW
50%
Byrrh
wine
50%
dry
gin.
Fill
glass
with
ice.
Stir
and
strain
in
cocktail
glass,
twist
of
orange
peel
and
serve.
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