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.
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.
(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.
Fill large Bar glass ⅓ full Fine Ice.
¾ Sherry Wine.
¾ Italian Vermouth.
Stir; strain into Cocktail glass. Serve.
(2½-Gallon Mixture for 50 People)
4 lbs. Cut Loaf Sugar.
2 quarts Port Wine.
2 quarts Batavia Arrack.
6 quarts green Tea.
Juice of 24 Lemons.
(See instructions for mixing and serving Punches in quantities.)