Posts Tagged ‘rum’

Club House Punch

Wednesday, December 31st, 1969

(For a Party of 20)

For mixing use a large Punch bowl.
½ can Peaches.
½ can Pineapples.
3 Oranges, sliced.
3 Lemons, sliced.
3 quarts Sweet Catawba or Tokay.
1 pint Brandy.
1½ jiggers Jamaica Rum.
1 jigger Green Chartreuse.

Set this mixture aside in ice box for 6 hours. Then place block of Ice in another bowl of sufficient capacity and strain in the mixture from the Mixing bowl. Dress the Ice with Fruit and serve with a Ladle into Punch glasses.

Fannie Ward

Wednesday, December 31st, 1969

Use a large Mixing glass with Lump Ice.
White of an Egg.
Juice ½ Lime.
2 dashes imported Grenadine.
1 jigger Bacardi Rum.

Shake and strain into Cocktail glass.

Arrack Punch

Wednesday, December 31st, 1969

Pour into a Punch glass the Juice of 1 Lime and a little Apollinaris Water in which a heaping teaspoonful of Bar Sugar has been dissolved. Add:
1 Lump Ice.
¾ jigger Batavia Arrack.
¼ Jigger Jamaica Rum.

Stir well; dash with Champagne; stir again briskly; dress with Fruit and Serve.

Cohasset Punch

Wednesday, December 31st, 1969

Fill large Bar glass ½ full Shaved Ice.

1 jigger New England Rum.
1 jigger Vermouth.
3 dashes Gum Syrup.
1 dash Orange Bitters.
½ juice of a Lemon

Stir and serve with a Preserved Peach and its liquor.

Fedora

Wednesday, December 31st, 1969

Fill large Bar glass ¾ full Shaved Ice.

2 teaspoonfuls Bar Sugar dissolved in little Water.
1 pony Curacoa.
1 pony Brandy.
½ pony Jamaica Rum.
½ pony Whiskey.

Shake well; dress with Fruit and serve with Straws.