Description
For Those Who See in the Bottom of a Punchbowl a Horoscope of Gaiety, Joy, Revelry, Carousing and Happy Madness
Nectar Punch
Into a small punch bowl pour a quart of rum, one pint of milk boiling-hot, one quart of cold water, and a pound of granulated sugar. Cool gradually and add ice. Add a few slices of apple before serving.
Punch A La Romaine
For a party of fifteen to twenty persons, dissolve two pounds of powdered sugar in the juice of ten lemons and two sweet oranges, adding the thin rind of one orange. Strain this through a sieve into a large punch bowl and add the white of ten eggs beaten to a froth. Place the bowl on ice for a while, then stir in briskly a quart of rum, and two bottles of Port wine. Do not serve too cold.
Claret Punch
Fill a tumbler two-thirds full of shaved ice, add a teaspoonful of powdered sugar, a slice of lemon and a slice of orange, both cut into quarters; fill with Claret, shake well, and ornament with berries in season. Serve with a straw.
Sauterne Punch
Fill a small container two-thirds full of shaved ice. Add one teaspoonful of powdered sugar, one slice of lemon, one slice of orange, one piece of pineapple. Fill with Sauterne, ornament with berries in season and serve with a straw.
Champagne Punch
Mix together in a container, one quart of Champagne, three tablespoonfuls of sugar, one orange sliced, the juice of a lemon, two slices of pineapple cut into small pieces and a wine-glass measure of raspberry or strawberry syrup. Put in a few lumps of ice. Ornament with fruits in season and serve in champagne goblets after removing ice.
Orange Punch
Cut the peel of two oranges into a quart and a half of water and squeeze in the juice of four oranges; also drop in a small cupful of powdered sugar. Allow to boil half an hour and add a half pint of porter, three-quarters of a pint of rum and an equal amount of brandy. A liqueur glass of Curacoa and a dash of Maraschino will improve the drink immensely. Serve piping hot. Lemon Punch may be made with this formula by substituting lemons for oranges.
Brandy Punch
Into a punch bowl mix a teaspoonful of powdered sugar dissolved in a little water, a teaspoonful of raspberry syrup, a wine-glass of brandy, half a wine-glass of Jamaica rum, juice of half a lemon, two slices of orange and a piece of pineapple. Fill the bowl with shaved ice, stir thoroughly and dress the top with berries in season. Serve with a straw.
Hot Brandy and Rum Punch
This is an excellent punch for a party of fifteen coming in from cold and biting weather. Rub a pound of white loaf sugar over four lemons until it has absorbed all the yellow part of the skins, then put the sugar into a large punch bowl, stirring it together with the lemon juice. Pour three quarts of boiling water over this, adding a quart of Jamaica rum, a quart of brandy and a teaspoonful of grated nutmeg. Mix thoroughly and the punch will be ready to serve.
Milk Punch
In a large glass pour a teaspoonful of white sugar, a wine-glass full of brandy, one-half wine-glass of rum and a small lump of ice. Fill the glass with milk, shake well and grate a little nutmeg on top before serving.
Imperial Punch
Into a large pitcher pour a bottle of Claret, a bottle of soda water, four tablespoonfuls of powdered sugar, a quarter teaspoonful of grated nutmeg, and a liqueur glass of Maraschino. Put in a few large lumps of ice and three or four slices of cucumber rind. Mix well and serve.
St. Charles Punch
In a large glass pour one teaspoonful of sugar dissolved in a little water, one wine-glass of Port wine, one pony of brandy and the juice of a quarter of a lemon. Fill the glass with shaved ice, stir well, ornament with fruits in season and serve with a straw.
El Dorado Punch
Pour into a large glass a pony of brandy, a half pony of Jamaica rum, a half pony of Bourbon, and add a tablespoonful of sugar and a slice of lemon. Fill the glass with fine ice, stir well and ornament with berries and small pieces of orange. Serve with a straw.
Claret Cup A La Henry VIII
Peel off the rind of a lemon and mix both the juice and rind with powdered sugar. Pour over them a glass of Sherry and a bottle of Claret and sweeten to taste. Add a sprig of verbena and a bottle of soda water with a little grated nutmeg. Strain the mixture and serve with ice.
