37 / 220
Chapter n
How to MakePunches
FEW drink mixtures answer the needs of hospitality to
such a satisfactory degree as the time-honored punches.
Some are very simply made, others, a bit more difi&cult,
nevertheless justify whatever labor may be involved, be
cause of the pleasure they impart.
There are many types of punches,hot and cold,and,asin
the case of cocktails, the formulas of standard type given
herewith are capable of variations of ingredients to suit the
taste or whim of host, hostess or guest.
I have tapped many sources for the large number of
punches listed, hoping that in a large variety, I can satisfy
any kind of taste.
Let us take up the simpler type first and start with a
claret Punch.
MIXING CLARETPUNCH
Prepare your punch bowl with cubed or cracked ice, say,
about half full. Into this pour three bottles of chilled Claret
Wine and add about a pound of sugar, granulated or pow
dered. Stir thoroughly to dissolve the sugar. Then add two
oranges sliced thin and the sUces cut into quarters, and, in
season, a half pineapple, diced. (If pineapples are not in
season, a small can of them, cut into dice, will do). Stir
thoroughly. Now add a pint bottle of previously chilled
Champagne, stir shghtly, and serve immediately in punch
glasses, which usually contain from four to five ounces of
liquid.
Your punch is ready to serve, if you wish to have it used
before the effervescence of the champagne has been dis
sipated.
The portion,assuming the use of the usual punch glasses,
is sufficient for fifteen drinks. If more or less is desired,
37