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Punches
" juice a bit, and half an orange, slicing and squeezing to dis
tribute the juice but letting the rind also go into the shaker.
Add a dash of Arrack. Now shake thoroughly and strain
into four ice-filled tumblers, capping the top of the shaved
ice with strawberries, raspberries, diced pineapple or any
other fruit desired, if in season. You'll smack your lips over
this as you sip it with straw or glass sippers.
From the foregoing, you may find it delightful to experi
ment with other claret punches of your own invention, fol
lowing the proportions given of ingredients, but using pine
apple or grape fruit or seasonable berries instead of lemons
and oranges.
MIXING A DEBUTANTEPUNCH
And now we might discuss another popular punch—the
debutante—excellently adapted to a coming-out party at
which, say,twenty are present.
Place in a large punch bowl a large square of ice. Over
this pour a large goblet of Grenadine, then a large goblet of
creme de menthe. Follow with a half gallon of grape juice,
then about a pint and a half of tea.
Now add a quart of carbonated water and stir till well
chilled. Into the mixture now put diced lemons, say, about
ten, and ten oranges either diced or cut into sliced quarters.
Let them chill a while, then serve in punch glasses, or let
guests help themselves if they wish. This should give each of
the twenty about two drinks apiece. If more is desired, just
add ingredients proportionately.
THE ALFONSO PUNCH
They say that former King Alfonso of Spain fairly revels
in this "Alfonso Punch." Let's try it.
Prepare your big punch bowl with a large square of ice
and over this pour a quarter bottle of Benedictine, a full
quart bottle of ginger ale,a full quart of seltzer or carbonated
water, an ounce of Angostura Bitters, an ounce of Creme de
Menthe.