Description
RUM PUNCH
(Four People)
This is a popular West Indian ” long drink,’1 and adapts itself very well to the buffet at a London dance. Put into a glass jug four u tots ” of rum and, if you can get them, the juice of four limes (if not, use lemons), add sufficient water, sweeten to taste, and serve very cold.
The recipe corresponds to that of the famous Jamaica ” Planters’ Punch,” the exact formula for which is as follows:
One of sour (lime juice), Two of sweet (sugar), Three of strong (rum), And four of weak (water).”
LONDON PUNCH
Put a tumblerful of gin into a punch bowl with a drop of Wormwood Bitters and an orange. Stick with cloves, add sugar to taste and pour in a large jug of boiling water.
WHISKY PUNCH
Allow a brandy glass of whisky for each person and put it into a jug or bowl. Add one orange cut in slices, a few cloves, and for each person two drops of Eau de Fleurs dOranger. Sweeten to taste, and put in some ice and half a tumbler of cold water per head.
FISH CLUB PUNCH
(For eight Persons)
Use a bowl. One-third of a pint of lemon juice, three quarters of a pound of sugar dissolved in water, half a pint of Cognac, one quarter of a pint of peach brandy, one quarter of a pint of Jamaica rum, two pints and a half of iced water. y Add a piece of ice. Mix and serve.
CHAMPAGNE PUNCH
(Four People)
Use a glass jug or bowl. One quart of champagne, a quarter of a pound of sugar, one sliced orange, the juice of one lemon, three or four slices of pineapple, and one cupful of crushed strawberries or raspberries. Ice well. Garnish with fruit.
DEVIL’S CUP PUNCH
One liqueur glass each of green and yellow Chartreuse, one of Benedictine and two of brandy. Two quarts of iced champagne. Stir and serve.
