Posts Tagged ‘orange’

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.

English Bishop Punch

Wednesday, December 31st, 1969

Roast an Orange before a fire or in a hot oven. When brown cut it in quarters and drop the pieces, with a few Cloves, into a small porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine. Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire for 30 minutes. Serve in Stem glasses with Nutmeg grated on top.

Pineapple Julep

Wednesday, December 31st, 1969

(For a Party of 6—Use a small punch bowl)

1 quart of Sparkling Moselle.
1 jigger Cusenier Grenadine.
1 jigger Maraschino.
1 jigger Sir Robert Burnette’s Old Tom Gin.
1 jigger Lemon Juice.
1 jigger Orange Bitters.
1 jigger Angostura Bitters.
4 Oranges, sliced.
2 Lemons, sliced.
1 ripe Pineapple, sliced and quartered.
4 tablespoonfuls Sugar.
1 bottle Apollinaris Water.

Place large square of Ice in bowl; dress with the Fruits and serve Julep in fancy Stem glass.

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.

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.