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

PARTYBEVERAGES

255

CLARET CUP, No.3 (For Twenty)

Claret

2 quarts Champagne

1 quart 2 quarts

Maraschino

2 jiggers Seltzer

Verbena or Mint...to taste Stir liquors in punch bowl with large lump of ice until chilled. Add herbs, sweeten to taste, add seltzer and serve in punch cups.

CLARET CUP, No.4 (For Twelve)

Claret

1 quart Brandy or Rum 1 pint

Red Grape Juice ...1 quart Seltzer ...v

1 quart

Sliced Orange, Lemon, Pineapple, etc. Stir all well in punch bowl with large lump of.ice until chilled and serve in punch cups. CLARET PUNCH (For Ten) Claret quarts Champagne 1 pint Creme de Vanille 2 jiggers Sweet Soda 1 pint Lemon juice of 12 Sugar »•.! pound Dissolve sugar with lemon juice and soda in punch bowl. Add large lump of ice and other ingredients, stir until chilled, decorate and serve in punch cups. CLARET PUNCH,No.2 (For Twelve) Claret 3 quarts Brandy 1 Piit Curacoa 2 jiggers Lemon juice of 6 Sugar 1 pound Seltzer 1 quart Sliced Fruit, Pineapple, Mint Sprigs, etc. Dissolve sugar with lemon juice and soda in punch bowl. Add large lump of ice and other ingredients, stir until chilled, decorate and serve in punch cups.

CLUB PUNCH (For Twenty)

Champagne

2 quarts Brandy

1 quart

Curacoa

3 jiggers Orange Bitters ...54 jigger

Lemon

juice of ten Sugar

54 pound

Seltzer 1 quart Stir all, except Champagne and seltzer, in punch bowl with large lump of ice. Add Champagne and seltzer, stir gently, decorate and serve in punch glasses.