Posts Tagged ‘Benedictine’

Country Club Punch

Wednesday, December 31st, 1969

Take 1½ lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins. Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.

Stir thoroughly with oak paddle or large silver ladle, and add:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
½ jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.

Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.

Bismarck

Wednesday, December 31st, 1969

2 teaspoonfuls Vanilla Cordial in Sherry Wine glass.
1 yolk of an Egg covered with Benedictine so as not to break the yolk.
½ Wineglass Kuemmel.
1 light dash Angostura Bitters.

The colors should be kept separate and great care exercised to prevent the ingredients from running together.

Absinthe Frappe

Wednesday, December 31st, 1969

Fill medium Bar glass full of Shaved Ice.

1 teaspoonful Benedictine.
1 pony Absinthe.

Shake until outside of Shaker has frosty appearance; strain into six-ounce Shell glass and serve.

Absinthe Cocktail

Wednesday, December 31st, 1969

Mixing glass ¾ full Shaved Ice.

½ jigger Water.
½ jigger Absinthe.
2 dashes Angostura Bitters.
1 teaspoonful Benedictine.

Stir; strain into Cocktail glass and serve.

Benedictine

Wednesday, December 31st, 1969

Place an inverted Whiskey glass on the bar, set a Pony glass on it and fill up with Benedictine. Serve all liquors straight in this manner.