2 Pineapples.
2 jiggers Abricontine.
4 jiggers Curacoa.
4 quarts Claret.
3 pints Apollinaris.
Mix well with a Ladle and set aside for three hours before using. Then
strain info another bowl, and when ready to use add 3 pints of some
sparkling Wine, preferably Champagne. Stir gently once or twice, and
then put in a block of clear Ice and decorate the top of it tastily with
Fruits and let several slices of Grape Fruit float around in the bowl.
Serve in Champagne glasses.
CLARET FLIP
Fill large Bar glass 1/2 full Shaved Ice.
2 heaping teaspoonfuls Bar Sugar dissolved in a little Water.
1 whole Egg broken in.
1-1/2 Jiggers Claret Wine.
Shake thoroughly; strain into Punch glass; sprinkle with Nutmeg on top
and serve.
CLARET PUNCH
Fill large Bar glass 2/3 full Shaved Ice.
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.
CLARET PUNCH (5-gallon mixture for a large reception or party of 100
people)
For mixing use a large agate or porcelain-lined vessel.
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