Page:Jerry Thomas - The bar-tender's guide (1887).djvu/84

 Slice the oranges and pineapples in a bowl, pour the Cognac over them, and let them steep for a couple of hours, then pour in the champagne and serve immediately. Ice as directed for “Rocky Mountain Punch,” page 77.

 

Take 1 bottle of Islay whiskey.

1 bottle of Monongahela.

Lemon peel, sugar and—boiling water at discretion. (See note to Cold Whiskey Punch, page 68.)

 

Take 2 bottles of sparkling Catawba.

2 bottles of sparkling Isabella.

1 bottle of Sauterne.

2 wine-glasses of Maraschino.

2 wine-glasses of CuraçoaCuraçao [sic].

Flavor with ripe strawberries. Should strawberries not be in season, add a few drops of extract of peach or vanilla. Ice in a cooler.

 

Take 6 bottles of claret.

6 bottles of soda-water.

1 bottle of brandy.

