1934 Harry Johnson's new and improved Bartenders' Manual

— 1G8 —

TOLEDO PUNCH.

(Use a large punch bowl.)

This punch is only prepared for parties, and the

author composed it for one of the most prominent

establishments in the West, and styled it "Toledo."

Mix as follows:'

Place 2 pounds of loaf sugar in the bowl;

4 or 5 bottles of plain soda water;

4 lemons (the juice only);

1 glass of French cognac (Martell);

1 small bunch of wintergreen;

4 oranges and 1 pipe-apple (cut up), and add the

slices into the bowl, and also strawberries and grapes,

if in season.

Mix the ingredients well with a spoon or ladle, then

add:

6 bottles of champagne (Piper-Heidsieck);

•J bottle of brandy;

2 bottles of French claret;

4 bottles of Ehine wine;

4 quart bottles of imported (jerman seltser water;

and mix up well together into the bowl, and you will

have one of the finest punches ever made.

It is to be understood that this punch must be cold,

therefore surrounded with ice, in the same way as other

punches.

After having well mixed the entire punch, take a

large fancy goblet, and fill it with the above mixture;

then dress it with oranges, strawberries, pine-apples,

etc., if in season.

GOLDEN SLIPPER.

(Use a sherry wine glass.)

•J wine-glass of chartreuse (yellow);

1 yolk of a fresh cold egg;

i wine-glass of "Danziger Goldwasser."