Posts Tagged ‘orange’

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.

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.

Claret Cobbler

Wednesday, December 31st, 1969

Dissolve one teaspoonful of Sugar with little Water in large Bar glass.
1 quartered slice Orange.
2 jiggers Claret.

Fill up with Shaved Ice and serve with Straws.

Champagne Cup

Wednesday, December 31st, 1969

(2-Gallon Mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.
4 Oranges, sliced.
4 Lemons, sliced.
½ Pineapple, sliced.
½ pint Chartreuse.
½ pint Abricontine.
1 pint Curacoa.
1 pint Cognac Brandy.
1 pint Tokay Wine.

Stir well and allow mixture to stand three hours. Strain into another bowl and add:
3 quarts Champagne.
3 pints Apollinaris Water.
1 large piece of Ice.

Stir well; decorate with Fruit; float slices of Grape Fruit on top and serve in Champagne glasses.

Catawba Cobbler

Wednesday, December 31st, 1969

Fill large Bar glass ½ full of Shaved Ice.

1 teaspoonful Bar Sugar dissolved in a little Water.
1½ jiggers Catawba Wine.
¼ slice of Orange.

Fill with Shaved Ice; stir well; decorate with Berries and serve with Straws.