Posts Tagged ‘maraschino’

Country Club Punch

Wednesday, December 31st, 1969

Take 1½ lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4 Lemons and 2 Oranges until the Sugar becomes well saturated with the oil from the skins. Then put the Sugar thus prepared into a large porcelain-lined or agate Mixing vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.

Stir thoroughly with oak paddle or large silver ladle, and add:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
½ jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.

Mix well with oak paddle or ladle and strain into another bowl in which has been placed a block of clear ice. Then pour in 6 quarts Champagne. Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or glasses, dressing each glass with Fruit and Berries from the bowl.

Crimean Cup a la Marmora

Wednesday, December 31st, 1969

(For a Party of 10)

Into a small Punch bowl pour:
1 pint Orgeat Syrup.
2 jiggers Jamaica Rum.
2 jiggers Maraschino.
2½ jiggers Brandy.
2 tablespoonfuls Bar Sugar.
1 quart Champagne.
1 quart Plain Soda.

Stir well; pack the bowl in Fine Ice, and when cold serve in fancy Stem glasses.

Brandy Scaffa

Wednesday, December 31st, 1969

Into a small Wineglass pour:
Green Chartreuse.
Maraschino.
Old Brandy.

In equal proportion to fill the glass, using care as in preparing Crustas, not to allow the colors to blend.

American Pousse Cafe

Wednesday, December 31st, 1969

Fill a Pousse Cafe glass ¼ full of Chartreuse, and add Maraschino, Curacoa and Brandy in equal proportions until the glass is filled. Then proceed as for Abricontine Pousse Cafe.

Absinthe, Italian Service

Wednesday, December 31st, 1969

1 pony of Absinthe in a large Bar glass.
3 pieces Cracked Ice.
3 dashes Maraschino.
½ pony Anisette.

Pour Ice Water in glass, at same time stirring gently with Bar Spoon. Serve.