Posts Tagged ‘wine’

Ladies’ Delight – Thursday Luncheon Punch

Wednesday, December 31st, 1969

1 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.

California Sherry Cobbler

Wednesday, December 31st, 1969

1 pony of Pineapple Syrup in large Bar glass.
2 jiggers California Sherry.

Fill glass with Shaved Ice; stir well; decorate with Fruit; dash a little Port Wine on top and serve with Straws.

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.

Bamboo Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ⅓ full Fine Ice.

¾ Sherry Wine.
¾ Italian Vermouth.

Stir; strain into Cocktail glass. Serve.

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.