248 / 274
— 248 —
the brandy thoroughly; let jt stand in a corked bottle
for a few Ihours, shaking it occasionally.
Then add the lemon juice, pineapple juice and wine;
filter through a flannel, and finally add the syrup.
In dishing out, fill the glasses full of punch, place
the different fruits in season into it, and serve.
PORTER CUP PGR A PARTY.
(Use a fancy glass pjtcher.)
1 bottle of porter;
1 bottle of Bass' ale;
1 pony glass of brandy (Martell);
^ tablespoonful of syrup of ginger;
5 or -6 small lumps of crystal ice;
1 teaspoonful of carbonated soda;
Stir up well, and grate a little nutmeg on top.
Mix the porter and ale in a covered jug; add the
brandy, syrup of ginger, and nutmeg; cover it, then
expose it to the cold for half an hour.
When serving, put in the carbonate of soda.
SHERRY COCKTAIL.
(Use a large bar glass.)
2 glassful of shaved ice ;
2 or 3 dashes of hitters (Boker's genuine only);
1 dash of maraschino;
1 wine glass of sherry wine;
Stir up well with a spoon; strain into a cocktail
glass, put a cherry into it, squeeze a piece of lemon
peel on top, and serve.
CHAMPAGNE PUNCH.
(Use a punch bowl for mixing.)
3 or 4 lumps of loaf sugar;
1 orange, cut in slices;
5 or 6 drops of lemon juice;