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Punches
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hand a "graduate glass," such as I mentioned at the onset,
which has circular rings cut into the outer face, each ring
marked,"i oz.,""2 oz.," etc. The cost is insignificant. Any
department store, liquor retailer or glassware store should
have it for sale.
Now to mix that Manhattan punch to pep up your con
tract bidding:
Into the shaker filled with enough ice to chill thoroughly
the ingredients, pom eight ounces of milk and five table-
spoonsful of sugar. Now add three ounces of rye whisky
(don't use Scotch),and not more than an ounce and a half of
Italian Vermouth, but not the "dry" variety. Add about
ten drops of Angostura Bitters(or less, as your taste prefers,
but not more,lest the mixture be too bitter to be palatable to
your guests).
Now shake thoroughly and pour into ice-filled glasses,
preferably seven-ounce stemmed glasses. Top each glass
with grated nutmeg and serve with straws.
Your guests will sip this with delight and praise your skill
as a mixer of nectarian masterpieces.
OXFORD PUNCH
And now let's try an English punch,said to be extremely
popular and time-tried in old Oxford University. First, rub
sugar squares against the rinds of three lemons until the
yellow is all absorbed by the sugar. Now shave off only the
yellow rinds from two lemons and two oranges. Put sugar
squares and rinds into the juice of a half dozen lemons and
four oranges, add six glasses of calf's foot jeUy bought pre
viously in a delicatessen, and stir thoroughly, adding a pint
of hot water. Let stand a half hour, then strain into heat
resisting punch bowl. Now pour on a quart and a pint of
boiling water,stirring all the while. Into this add a quart of
orange shrub,a bottle of capillaire, a haff pint of Sherry and
one pint each of Cognac Brandy and Rum (Jamaica or
Bacardi preferred). Stir well, and serve.