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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. →
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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. →
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Sauterne Punch
Use punch bowl, 1 block of ice and add slices of fruit in season. →
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Rhine Wine Punch
(10 persons) Put the tea in a small piece of cheese cloth and leave in the above mixture for about ten minutes. Surround punch bowl with cracked ice and add slices of fruit in Season. →
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Milk Punch (No. 2)
Shake well and strain into long tumbler, grating a little nutmeg on top. Read Harry Braddock’s notes on Punch. →
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Fish House Punch
Use large punch bowl with block of ice. Read Harry Braddock’s notes on Punch. →
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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. →
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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. →
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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. →
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Cobblers
The cobbler is, like the Julep, a drink of American origin, although it is now an established favourite, particularly in warm climes. It is very easy to make, but it is usual to make it acceptable to the eye, as well as the palate, by decorating the glass after the ingredients are mixed. The usual… →