COUNTRY CLUB PUNCH
Take 1-1/2 lbs. of Cut Loaf Sugar and rub the lumps on the skins of 4
Lemons and 2 Oranges until the Sugar becomes well saturated with the oil
from the skins. Then put the Sugar thus prepared into a large
porcelain-lined or agate Mixing vessel, and add:
12 Oranges, sliced.
1 Pineapple, sliced.
1 box Strawberries.
2 bottles (quarts) Apollinaris Water.
Stir thoroughly with oak paddle or large silver ladle, and add:
1 jigger Benedictine.
1 jigger Red Curacoa.
1 jigger Maraschino.
1/2 jigger Jamaica Rum.
1 quart Brandy.
4 quarts Tokay or Sweet Catawba Wine.
2 quarts Madeira Wine.
4 quarts Chateau Margaux.
Mix well with oak paddle or ladle and strain into another bowl in which
has been placed a block of clear ice. Then pour in 6 quarts Champagne.
Decorate the Ice with Fruits, Berries, etc. Serve in Punch cups or
glasses, dressing each glass with Fruit and Berries from the bowl.
COOPERSTOWN COCKTAIL
Use a large Bar glass.
Fill with Lump Ice.
One jigger of Sir Robert Burnette's Old Tom Gin.
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