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What Shall We Drink?
or if your"crowd"is larger, or likes it so much that they de
sire a bigger "kick" by imbibing more, observe the propor
tions given and have more or less as your needs require.
Some hosts, before adding the champagne, let the other
ingredients stand in the uniced bowl overnight. But it isn't
necessary. However,make sure that when it is imbibed that
it is thoroughly cold, as this adds to its zest. And,as a final
word,—beware!
BRANDYPUNCH
And now let us enjoy a few different Brandy punches to
gether. Here,for example,is one almost everybody will vote
a real treat:
Over the square of ice in your punch bowl pour a quart of
Cognac Brandy,a pint of Bacardi or Jamaica rum and a pint
of peach brandy. Stir to mix well before adding four pounds
of powdered sugar, which now stir thoroughly to dissolve.
Add equal parts of lemon and lime juice, say, about a half
pint of each, and continue stirring until you feel sure all
ingredients are blended. Now garnish with three diced
lemons and oranges, and two shredded pineapples. Now let
the mixture stand for one to two hours, testing to decide
just when to serve in the usual punch glasses.
This mixture makes about twenty-five drinks,so that you
may make more or less by gauging the ingredients from
formula.
BRANDYBRIDGEPUNCH
Now for another delightful brandy punch, this time for a
small party,say,of eight—two tables of bridge:
Into your 2-quart,large-sized iced shaker pour eight wine
glassfuls (about 16 ounces) of brandy, either apricot, peach
or cognac, and add the same amount of carbonated water.
(If you have no carbonated or seltzer water, use ordinary
water). Now put in three tablespoonfuls of raspberry syrup
and sweeten the mixture to taste with "gum" or granulated
or powdered sugar. About two ounces of sugar might be
found sufficient.