-
Sauterne Cup
The same as for Rhine Wine Cup, substituting Sauterne for the Rhine Wine. →
-
Rhine Wine Cup
Serve in large Jug with four lumps of ice. Decorate with slices of orange and pineapple and one very small slice of cucumber peel. 3 or 4 sprigs of fresh Mint on top. →
-
Claret Cup
Serve in large Jug with four lumps of ice, decorate with slices of orange and pineapple and one very small slice of cucumber peel. 3 or 4 sprigs of fresh Mint on top. →
-
Champagne Cup
Serve in large pitcher with four lumps of ice, decorate with slices of orange and pineapple and one very small slice of cucumber peel. 3 or 4 sprigs of fresh Mint on top. →
-
Cider Cup (No. 1)
(4 persons) Use small Glass Jug Stir gently and decorate with slices of fruit in season. →
-
Sauterne Punch
Use punch bowl, 1 block of ice and add slices of fruit in season. →
-
Claret Punch
Mix well in punch bowl. Surround bowl with cracked ice. Add slices of fruits in season. Read Harry Braddock’s notes on Punch. →
-
Champagne Punch
Mix well in punch bowl. Surround bowl with cracked ice and add slices of fruit in season. Read Harry Braddock’s notes on Punch. →
-
Brandy Punch
Place large block of ice in a punch bowl, add the above ingredients and from one to two quarts of sparkling water. Read Harry Braddock’s notes on Punch. →
-
Santa Cruz Rum Daisy
Use small bar glass. Fill glass 1/3 full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Seltzer or Apollinaris Water. →