Description
CLARET CUP.
(Use a punch bowl.)
Take One bottle of Claret.
Same of water.
One tablespoonful of powdered sugar.
One teaspoonful of powdered cinnamon, cloves and allspice, mixed together.
One-half a lemon.
One bottle of Soda.
Mix well, adding the thin rind of cucumber and some tender leaves of mint. This is a very refreshing summer beverage for evening parties.
BOTTLED COCKTAIL.
To make an extra fine bottled Whiskey Cocktail, take:
Two-thirds Red Top Rye.
One-third water.
One pony glass of Bitters.
One wine-glassful of Syrup.
One-half pony glass of Curacao.
Brandy Cocktails in bottles may be made by substituting Brandy instead of Red Top Rye.
MULLED WINE WITH EGGS.
(Use a punch bowl.)
Take nine fresh eggs.
Four tablespoonfuls of powdered sugar.
One quart of Port, Claret or Red Burgundy Wine.
Grate nutmeg to suit the taste.
One pint of water.
Beat up the whites and the yolks separately and sugar the yolks. Pour into a perfectly clean skillet the wine and half a pint of water, then set this on the fire. Mix the whites and yolks of the eggs in bowl with the balance of the water and beat together thoroughly. When the wine begins to boil, pour it on the mixture in the bowl, add the nutmeg and stir briskly. Be sure and not pour the mixture into the wine, or the eggs will curdle. Sugar and a little allspice can be added, if desired.
PUNCH.
Boil a large pot of strong, black coffee.
Put four pounds sugar in a good-sized dish, then pour four bottles of Brandy and two bottles of Jamaica Rum over the sugar. Set this on fire, allowing the sugar to dissolve and drop into the black coffee. Stir well, and the result is a hot punch.
CANADIAN PUNCH.
(For a small party.)
Take Two quarts Red Top Rye.
One pint of Jamaica Rum.
Six lemons, sliced.
One pineapple, sliced.
Three and a half quarts of water.
Sweeten to suit the taste and ice. Stir well before serving.
CHAMPAGNE PUNCH.
(Serve in champagne glasses.)
One quart Champagne.
One-quarter pound of sugar.
One orange, sliced.
Juice of one lemon or lime.
Three or four thin slices of pineapple.
One wine-glass of strawberry syrup.
Garnish with fruit in season.
Any wine can be substituted for the Champagne that may be desired.
EMPIRE PUNCH.
(Use an extra large bowl.)
Rub peel of four fancy lemons and peel of two choice oranges with sugar until it has absorbed all the yellow part of the lemon and orange.
One and one-third pounds of lump sugar.
One pineapple, sliced thin.
Twelve fancy oranges, sliced thin.
One box of strawberries.
Two bottles of Apollinaris water.
Mix the above thoroughly and add one-half gill of Maraschino.
One-half gill of Curacao, red.
One-half gill of Benedictine.
One-quarter gill of Jamaica Rum.
One bottle of Red Top Rye.
Six bottles of Champagne.
Four bottles of Tokay.
Two bottles of Madeira.
Four bottles of Chateau Margaux.
LEMONADE.
(For a small party.)
Rinds of eight lemons.
Juice of twelve large lemons.
Two pounds of loaf sugar.
One gallon boiling water.
Rub some of the sugar in lumps on the lemons until they have imbibed all the oil from the peel and put in with the remainder of the sugar in a jug. Add the lemon juice; put in the seeds. Pour boiling water over this.
When the sugar is dissolved, strain through a piece of muslin. Place on ice.
This lemonade can be much improved by beating up half dozen whites of eggs. Lemonade can be spiked with Red Top Rye or any dry wine.
TEA PUNCH.
(Use a heated metal bowl.)
Take One-half pint of good Brandy.
One-half pint of Rum.
One-quarter pound of loaf sugar, dissolved in water.
One ounce new crop tea (green).
One quart boiling water.
One large lemon.
Infuse tea in the water. Place in heated bowl the Brandy, Rum, sugar and juice of the lemon. Set contents of the bowl on fire and, while flaming, pour in the tea gradually, stirring with a ladle. It will continue to burn for a considerable time, and should be ladled into glasses while still burning.
WEDDING PUNCH.
(Use a punch bowl.)
Take One-half pint pineapple juice.
One pint lemon juice.
One pint lemon syrup.
One pint Claret Wine.
One-half pound sugar.
One-half pint boiling water.
Six grains of Vanilla.
One grain of Ambergris.
One pint of Red Top Rye.
Rub the vanilla and ambergris with sugar in the Red Top Rye. Let it stand in a cold bottle for several hours; shake occasionally, then add the lemon and pineapple juice, and lastly the wine; filter through a flannel and add the syrup.
TOM AND JERRY.
(Use a punch bowl.)
Take Twelve fresh eggs.
One-half small bar glass Jamaica Rum.
One and a half teaspoonfuls of ground cinnamon.
One-half teaspoonful each of ground cloves and allspice.
Some fine while sugar.
Beat white of eggs to an even froth, then beat the yolks until they are as thin as water. Mix together and add spice and rum, sweetening thoroughly all the time. Thicken with the sugar until the mixture attains the consistency of a light batter.
A teaspoonful of cream of tartar will prevent the sugar from settling to the bottom of the mixture.
To serve Tom and Jerry, take one tablespoonful of the above mixture and one glass of Red Top Rye. Place in small glass or mug and fill up with boiling water. Grate a little nutmeg on top and serve with a spoon.
