Posts Tagged ‘claret’

Garden Punch

Wednesday, December 31st, 1969

(2½ gallon mixture for a party of 50)

Place a good size block of Ice in a large Punch bowl.
4 jiggers Lemon Juice.
1½ lbs. Bar Sugar.
2 jiggers Orange Juice.
1½ jiggers green Chartreuse.
1 quart Brandy.
6 Quarts Tokay or Sweet Catawba Wine.
2 quarts Claret Wine.

Stir well; ladle into Stem glasses, and decorate each glass with Fruit before serving.

Doray Sour

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

3 dashes Gum Syrup
4 dashes Lemon Juice.
1 dash Lime Juice.
1 teaspoonful Abricontine or green Chartreuse.
½ jigger Tokay or Sweet Catawba Wine.
½ jigger Brandy.

Stir well and strain into a fancy Sour glass; dress with Fruits; dash with Apollinaris or Seltzer; top off with a little Claret and serve.

Continental Sour

Wednesday, December 31st, 1969

Fill a large Bar glass ⅔ full Shaved Ice.

1 teaspoonful Bar Sugar dissolved in little Water.
Juice of ½ Lemon.
1 jigger of Whiskey, Brandy or Gin, as preferred.

Shake; strain into Sour glass; dash with Claret and serve.

Club House Claret Punch

Wednesday, December 31st, 1969

Fill large Bar glass ¾ full Shaved Ice.

4 dashes Gum Syrup.
1 teaspoonful Lemon Juice.
1 teaspoonful Orange Juice.
2 jiggers Claret.

Shake; strain into tall, thin glass; fill up with Apollinaris or Seltzer; dress with Fruit and serve.

Claret Punch

Wednesday, December 31st, 1969

Fill large Bar glass ⅔ full Shaved Ice.

3 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
2 slices Orange.
2 jiggers Claret.

Shake; strain into thin glass; dress with Fruit and serve with Straws.