3 teaspoonfuls Bar Sugar.
4 dashes Lemon Juice.
2 slices Orange.
2 jiggers Claret.
Shake; strain into thin glass; dress with Fruit and serve with Straws.
For mixing use a large agate or porcelain-lined vessel.
4 lbs. Cut Loaf Sugar.
Juice of 25 Lemons.
2 quarts Brandy.
10 quarts Claret.
7 jiggers Chartreuse (green).
8 quarts Carbonated Water.
Place a large block of Ice in a Punch bowl and fill nearly full of the mixture, adding:
18 Oranges, cut in slices.
1-1/2 cans sliced Pineapples.
Serve from the bowl into Punch glasses with a Ladle, and renew the contents of the bowl from the mixing vessel as needed.
Fill large Bar glass 1/2 full Fine Ice.
1/2 pony Raspberry Syrup.
1/2 jigger Dry Gin.
1/2 jigger French Vermouth.
White of 1 Egg.
Shake well; strain into Cocktail glass and serve.
Fill Mixing glass with Lump Ice.
1/2 pony Cusenier Grenadine.
The white of one Egg.
1 jigger Sir Robert Burnette’s Old Tom Gin.
Shake well and strain into a Cocktail glass.
Fill large Bar glass 1/2 full Shaved Ice.
2 dashes Angostura Bitters.
2 dashes Pineapple Syrup.
1 jigger Brandy.
Stir; strain into Cocktail glass; dress with Berries; dash with Champagne; twist a piece of Lemon Skin over the drink and drop it on top. Serve.
Fill large Bar glass 3/4 full Shaved Ice.
4 dashes Gum Syrup.
1 teaspoonful Lemon Juice.
1 teaspoonful Orange Juice.
2 jiggers Claret.
Shake; strain into tall, thin glass; fill up with
Seltzer; dress with Fruit and serve.
For mixing use a large Punch bowl.
1/2 can Peaches.
1/2 can Pineapples.
3 Oranges, sliced.
3 Lemons, sliced.
3 quarts Sweet Catawba or Tokay.
1 pint Brandy.
1-1/2 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.