Use a large Mixing glass; fill with Lump Ice.
One jigger Bourbon Whiskey.
½ pony Italian Vermouth.
½ pony Pineapple Syrup.
½ pony Lemon Juice.
Shake well; strain into Stem glass and serve.
Posts Tagged ‘punch’
Whiskey Punch – St. Louis Style
Wednesday, December 31st, 1969Tags: bourbon, lemon juice, pineapple syrup, punch, St. Louis, sweet vermouth, whiskey
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Tokay Punch
Wednesday, December 31st, 1969Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.
Then strain and freeze.
Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.
Tags: Angostura bitters, bitters, brandy, claret, egg, grapes, Italian, lemon juice, orange juice, punch, wine
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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.
Tags: bitters, gin, grenadine, lemon, lemon juice, maraschino, Old Tom gin, orange, orange bitters, pineapple, punch, seltzer, wine
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Ladies’ Delight – Thursday Luncheon Punch
Wednesday, December 31st, 19691 quart of Orange Pekoe Tea (cold).
1 quart of Old Country Club Brandy.
1 pint of Lemon Juice.
1 pint of Orange Juice.
½ pint of Pineapple Juice.
2 quarts Berncastler Berg.
1 pint of Bar Sugar.
Use a large Punch bowl with one Lump of Ice.
Pour in mixture; add one quart of Cook’s Imperial Champagne.
Stir well; decorate with fresh Mint, Fruit in season, and serve.
Tags: brandy, champagne, lemon juice, mint, orange juice, pineapple juice, punch, tea, wine
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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.
Tags: brandy, Chartreuse, claret, lemon juice, orange juice, punch, Tokay, wine
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