1 teaspoonful Bar Sugar in large Bar glass.
2 dashes Lemon Juice with the Skin of Two Slices.
Fill glass ¾ full Shaved Ice.
1 dash Seltzer Water.
2 dashes Jamaica Rum.
Fill up with Claret or Burgundy; shake; ornament with Fruit and serve with Straws.
Place two lumps of Cut Loaf Sugar in a small, shallow dish or saucer and pour over the Sugar 1½ jiggers of Cognac Brandy. Ignite the Sugar and Brandy and let them burn for about two minutes. Then cover the dish or saucer with a plate, and when the fire is extinguished pour the liquid into a small Bar glass and serve.
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.
(For a Party of 16)
1 bottle Champagne.
1 bottle Rum.
2 tablespoons Dr. Siegert’s genuine Angostura Bitters.
3 sweet Oranges.
2 pounds Powdered Sugar.
10 fresh Eggs.
Dissolve the Sugar in the Juice of the Lemons and Oranges adding the Rind of 1 Orange.
Strain through a Sieve into a bowl and add by degrees the whites of the Eggs beaten to a froth.
Place the bowl on Ice ‘till cold, then stir in the Rum and Wine until thoroughly mixed. Serve in fancy Stem glasses.
(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.