Posts Tagged ‘champagne’

Champagne

Wednesday, December 31st, 1969

Serve off the Ice very cold. Ice should never be put in the Wine.

Club Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ½ full Shaved Ice.

2 dashes Angostura Bitters.
2 dashes Pineapple Syrup.
1 jigger Brandy.

Stir; strain into Cocktail glass; dress with Berries; dash with Champagne; twist a piece of Lemon Skin over the drink and drop it on top. 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.

Claret Cup

Wednesday, December 31st, 1969

(2-Gallon Mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.

6 Oranges, sliced.
3 Lemons, sliced.
2 Pineapples.
2 jiggers Abricontine.
4 jiggers Curacoa.
4 quarts Claret.
3 pints Apollinaris.

Mix well with a Ladle and set aside for three hours before using. Then strain info another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne. Stir gently once or twice, and then put in a block of clear Ice and decorate the top of it tastily with Fruits and let several slices of Grape Fruit float around in the bowl. Serve in Champagne glasses.

Black and Tan Punch

Wednesday, December 31st, 1969

(For a Party of 10)

1 lb. white Sugar.
Juice of 6 Lemons.
1 quart Guinness Stout.
1 quart Champagne.

Pour into mixture of Lemon Juice and Sugar the Champagne and Stout, ice cold. Serve in Punch glasses dressed with Fruit.