Posts Tagged ‘champagne’

Arrack Punch

Wednesday, December 31st, 1969

Pour into a Punch glass the Juice of 1 Lime and a little Apollinaris Water in which a heaping teaspoonful of Bar Sugar has been dissolved. Add:
1 Lump Ice.
¾ jigger Batavia Arrack.
¼ Jigger Jamaica Rum.

Stir well; dash with Champagne; stir again briskly; dress with Fruit and Serve.

Champagne Sour

Wednesday, December 31st, 1969

Fill medium Bar glass ⅓ full Shaved Ice.
3 dashes Lemon Juice.
Fill up with Champagne.

Stir gently; dress with Fruit and Berries; dash with Brandy and serve with Straws.

Champagne Punch

Wednesday, December 31st, 1969

(For a Party of 6)

Into a glass Pitcher pour the Juice of 1 Lemon, and add:
¼ lb. Bar Sugar.
1 jigger Strawberry Syrup.
1 quart bottle Champagne.

Stir with Ladle and drop in:
1 sliced Orange.
3 slices Pineapple.

Decorate with Fruit and serve in Champagne goblets.

Champagne Julep

Wednesday, December 31st, 1969

Fill medium size Shell glass ⅓ full Cracked Ice.

2 teaspoonfuls Bar Sugar.
2 sprigs bruised Mint.

Pour Champagne slowly into the glass, stirring gently at the same time.
Dress with fruit; dash with Brandy and serve with Straws.

Punch a la Romaine

Wednesday, December 31st, 1969

(For a Party of 16)

1 bottle Champagne.
1 bottle Rum.
2 tablespoons Dr. Siegert’s genuine Angostura Bitters.
10 Lemons.
3 sweet Oranges.
2 pounds Powdered Sugar.
10 fresh Eggs.

Dissolve the Sugar in the Juice of the Lemons and Oranges adding the Rind of 1 Orange.

Strain through a Sieve into a bowl and add by degrees the whites of the Eggs beaten to a froth.

Place the bowl on Ice ‘till cold, then stir in the Rum and Wine until thoroughly mixed. Serve in fancy Stem glasses.