Posts Tagged ‘brandy’

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.

Currant Shrub

Wednesday, December 31st, 1969

For mixing use a porcelain-lined or agate vessel, and put in:
1½ lbs. Cut Loaf Sugar.
1 quart Currant Juice

Place vessel on the fire and let it boil slowly for 10 minutes, and skim well while boiling. Then remove vessel from fire and add ½ gill of Brandy to every pint of Shrub. Bottle and cork securely. This drink is served by simply pouring a little of the Syrup into Ice Water, as any drink from Fruit Syrup is prepared. The basis preparation for all Shrubs or Small Fruits, such as Cherries, Raspberries, etc., is prepared in the same way as directed for Currant Shrub, varying the quantity of Sugar used to suit the kind of Fruit.

Boating Punch

Wednesday, December 31st, 1969

Into a large Bar glass put:
2 teaspoonfuls Bar Sugar.
2 dashes Lemon Juice.
1 dash Lime Juice.

Fill up with Shaved Ice and add:
1 pony Brandy.
1 jigger Santa Cruz Rum.

Stir; dress with Fruit and serve with Straws.