Page:Jerry Thomas - The bar-tender's guide (1887).djvu/83

 

Take 3 bottles of Champagne.

1 bottle of pale Sherry.

1 bottle of Cognac.

1 bottle of Sauterne.

1 pineapple, sliced and cut in small pieces.

4 lemons, sliced.

Sweeten to taste, mix, cool and serve as directed in the recipe for “Rocky Mountain Punch,” page 77.

 

Take ⅓ pint of lemon juice.

¾ pound of white sugar dissolved in sufficient water.

½ pint of Cognac brandy.

¼ pint of Peach brandy.

¼ pint of Jamaica rum.

2½ pints of cold water.

Ice and serve. The above is generally sufficient for one person.

 

Take 3 bottles of champagne, iced.

1 bottle of Cognac brandy.

4 oranges.

1 pineapple.

