Posts Tagged ‘brandy’

Doray Punch

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

2 teaspoonfuls Lemon Juice.
4 dashes Pineapple Syrup.
4 dashes Gum Syrup.
¼ jigger Jamaica Rum.
¼ jigger green Chartreuse.
½ jigger Tokay Wine.
½ jigger Brandy.
1 white of an Egg.

Shake hard; strain into thin Bar glass; dress with Fruit; dash with Seltzer; grate Nutmeg on top and serve.

Bombay Punch

Wednesday, December 31st, 1969

(2½-Gallon Mixture for 40 People)

Bruise the skins of 6 Lemons in 1 lb. of Bar sugar and put the Sugar in a Punch bowl and add:
1 box Strawberries.
2 Lemons, sliced.
6 Oranges, sliced.
1 Pineapple, cut into small pieces.
1 quart Brandy.
1 quart Sherry Wine.
1 quart Madeira Wine.

Stir well; empty into another bowl in which a block of Clear Ice has been placed and add:
4 quarts of Champagne.
2 quarts Carbonated Water.

Serve into Punch glasses so that each person will have some of the Fruit.

Club House Punch

Wednesday, December 31st, 1969

(For a Party of 20)

For mixing use a large Punch bowl.
½ can Peaches.
½ can Pineapples.
3 Oranges, sliced.
3 Lemons, sliced.
3 quarts Sweet Catawba or Tokay.
1 pint Brandy.
1½ jiggers Jamaica Rum.
1 jigger Green Chartreuse.

Set this mixture aside in ice box for 6 hours. Then place block of Ice in another bowl of sufficient capacity and strain in the mixture from the Mixing bowl. Dress the Ice with Fruit and serve with a Ladle into Punch glasses.

Leaping Frog

Wednesday, December 31st, 1969

1 jigger Hungarian Apricot Brandy.
Juice of ½ Lime.

Fill glass with Lump Ice.
Shake well and strain into Stem glass.

Brandy Shrub

Wednesday, December 31st, 1969

(2-Gallon Mixture For 40 People)

Into a Punch bowl put the Peeled Rinds of 5 Lemons and the Juice of 12 Lemons and add 5 quarts of Brandy. Make the bowl airtight and set it aside. At the expiration of 6 days add 3 quarts of Sherry wine and 6 pounds of Loaf Sugar, which has been dissolved in 1 quart of plain Soda. Strain through a bag and bottle.