1934 Cocktail Bill Boothby's World Drinks and how to mix them

BOOTHBY'S WORLD DRINKS

BRANDY SHRUB (For Twelve)

Brandy

1 quart Sherry

1 pint

Sugar Ya pound Lemon ..juice and peel of 3 Steep lemon juice and peel in brandy for 24 hours, then discard peel. Add sherry and sugar, stir well, strain through jelly bag and bottle for use.

BRIDGE PUNCH (For Twelve)

Claret

1 quart Curacoa 1 jigger Brandy 3 jiggers Seltzer 1 sliced Lemon

1 jigger 1 jigger 1 quart 1 sliced

Maraschino

Sherry Orange

Cucumber ,.few slices peel Sugar Syrup 4 jiggers Place few pieces twisted lemon and orange peel in punch bowl, add other ingredients and stir well with large lump of ice. Decorate and serve in punch glasses. BRIDGE PUNCH, No. 2 (For Twenty) Brandy 1 quart Rum 2 jiggers Strong Tea 1 quart Lemon 4 jiggers Orange 4 jiggers Grapefruit .. 4 jiggers Pineapple ...1 can, crushed Sugar 1 pound Maraschino Seltzer 1 quart Cherries 1 bottle Mint 6 sprigs Crush mint with sugar in punch bowl, add other ingredients with large lump of ice and stir well. Decorate and serve in punch glasses.

BURGUNDY CUP (For Twelve)

Burgundy

2 quarts Seltzer

1 quart

Lemon,.peel and juice of 2 Sugar 8 ounces Stir well in bowl with ice, add sugar, and when thoroughly chilled re move lemon peel and serve in punch cups.

CAMBRIDGE CUP (For Twelve)

Claret

1 quart Sherry

1 pint

Port

2 jiggers Cherry Brandy....2 jiggers 1 quart Lemon,.peel and juice of 1

Seltzer

Cucumber rind, verbena leaf, etc. Crush lemon peel with 1 cube sugar and add lemon juice. Add liquors, cucumber rind and verbena leaf and large lump of ice. Stir until thor oughly chilled and, shortly before serving, add seltzer.

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