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

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BOOTHBY'S WORLD DRINKS

CHERRY SHRUB (For Eight)

Black Cherries ...5 pounds Brandy

5^ pint

Sugar 1 pound Cook cherries well in quart of water and strain through jelly bag. Cook juice down to one quart. Remove from fire and when cool add brandy, sugar, stir"well, strain and bottle for use.

CIDER CUP (For Twelve) 3 quarts Sherry 3 jiggers Curacoa peel of 1 Sugar

Cider

6 jiggers 3 jiggers

Brandy Lemon

1 teacupful Crush lemon peel with 1 cube sugar and place in punch bowl. Add other ingredients with large lump of ice and stir until chilled. Serve in punch cups. CIDER PUNCH (For Four) Cider 1 pint Sherry 1 jigger Brandy 1 jigger Curacoa 1 jigger Orange 5^ sliced Lemon peel of one Cucumber 2 slices Nutmeg to taste Mash lemon peel with 1 cube sugar and place in punch bowl. Add other ingredients with lump of ice and stir until chilled. Sweeten to taste, grate nutmeg over and serve in punch cups.

CLARET CUP (For Twelve)

Claret

quarts Brandy

6 jiggers 3 jiggers

Curacoa

3 jiggers Lemon 1 pound Seltzer

Sugar 1^4 quarts Stir all, except seltzer, with large lump of ice in punch bowl. Add seltzer, decorate and serve in punch cups.

CLARET CUP, No.2 (For Six)

Claret

1 quart Sherry 1 pint Lemon

2 jiggers peel of 1

Plain Soda

Verbena Leaf or Sprig of Mint Crush lemon peel with 1 cube sugar and place in punch bowl with large lump of ice. Add claret and sherry, stir until chilled, sweeten to taste, add soda and serve in punch cups.