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OLD
DELAWARE
FISHING
PUNCH
1
tablespoonful
sugar
Juice
of
1
lemon
Dissolve
with
a
little
water
50%
St.
Croix
rum
50%
of
brandy.
_
Fill
glass
-with
cracked
ice;
stir
well
with
spoon,
dress
with
fruits
in
season
and
serve
with
straw.
OLD
FASHIONED
COCKTAILS
1
dash
angostura
bitters
1
dash
Curagao
Piece
of
cut
loaf
sugar
Dissolve
in
two
spoonsful
of
water
100%
liquor
as
desired
1
piece
of
ice
in
glass.
Stir
well
and
twist
a
piece
of
lemon
peel
on
top
and
serve.
OLIVETTE
COCKTAIL
(Use
large
bar
glass
half
full
of
ice.)
2
dashes
syrup
3
dashes
orange
bitters
3
dashes
absinthe
1
dash
bitters
100%
dry
gin
Stir
with
spoon,
strain
in
cocktail
glass,
put
in
olive,
twist
lemon
peel
on
top
and
serve.
OJEN
COCKTAIL
50%
ojen
6
dashes
peychand
bitters
Fill
glass
with
cracked
ice;
shake
well,
strain
and
serve.
OLD
OXFORD
COLLEGE
MULLED
ALE
Take
%
lb.
cinnamon,
yi
lb.
cloves,
put
both
into
a.
saucepan
with
two
quarts
of
water,
put
it
over
the
fire
till
it
boils,
then
let
it
simmer
for
an
hour,
then
strain
it
oflf
into
a
jug,
and
when
cold
put
the
liquid
into
a
bottle
and
well
cork
down.
When
making
mulled
ale,
add
one
wineglass
of
the
liquid
to
every
quart
of
Bass
&
Co.'s
Barley
Wine
or
Strong
Ale,
adding
a
little
ginger
and
loaf
sugar
to
taste.
Heat
the
ale
over
a
brisk
fire,
but
be
sure
not
to
let
it
boil,
as
that
alters
the
flavor,
but
take
it
off
just
before^
it
boils.
Add
a
few
slices
of
lemon,
and
a
wineglass
of
gin
to
every
quart.
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