The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-08-01

Claret Cup No. /.
Take a large glass pitcher, into which
squeeze the juice of one lemon, add one
tablespoon of powdered sugar, one pony
brandy, one pony curacao, one large
piece of ice, one bottle elaret, one
orange sliced, two pieces of cucumber
rind, one bottle sparkling water. Stir
this well with a large bar spoon, and
put on top bunch of green mint.
Serve IN a medium size thin tumhler.
Rhine Wine Cup.
Use large glass pitcher, into which
put one lemon sliced, one orange Sliced,
two pieces cucumber rind, one pony
brandy, one pony marashino, one quart
Rlesling, one pint sparkling water, the
juice of one lemon, one large piece of
ice. Stir this well, decorate with small
bunch of green mint and serve in small
thin tumbiers.
Sauterne Cup.
Use large glass pitcher into which
put one lemon sliced, one orange sliced,
two pieces cucumber rind one pony
brandy, one pony maraschino, one quart
Sauterne, one pint sparkling water, the
y
ice. Stir well. decorate with small
tumblers.
Champagne Cup.
Use large glass pitcher, into which
put one lemon sliced, one orange sliced,
two pieces cucumber rind, one pony
brandy, one pony white curacao, one
quart champagne, one pint sparkling
water, the juice of one lemon, one large
piece of ice. Stir this well, decorate
with small bunch of green mint, with
little powdered sugar on top. Serve
in small thin tumblers.
Moselle Cup.
/ Use. large glass pitcher, into which
put one lemon sliced, one orange slfced,
two pieces cucumber rind, one pony
brandy, one pony maraschino, one quart
Moselle, one pint sparkling water, the
Juice of one lemon, one large piece of
ice Stir this well, decorate with small
bunch of green mint. Serve in small
thin tumblers.
(The above cups are all made dry;
If Won desire them sweet add a small
tablespoon of powdered sugar to each
cnp).
Imperial Punch.
3 Use large punch bowl, into which
put five pounds of sugar, and dissolve
this with little water, then add four
quarts cold coffee, three quarts port
wine, two quarts brandy, two gallons
cream. one large piece of ice. Stir
well and serve in small glass cups. This
may also be trapped by putting it into
a large ice cream freezer, and freezing,
it soft. The above serves one hundred
people.
Champagne Punch.
Use large punch bowl, into which
dissolve four pounds of sugar, then add
two quarts lemon juice, five quarts
RiesIing wine, three pints brandy, one
half pint curacao, five quarts Imperial
champagne (cold). ten quarts sparkling
water or siphon of soda, one large piece
of ice. Stir well and serve in small
glass cups. This may also be trapped
by putting into a large ice cream freez-
ed, and freezing it soft. The above win
serve one hundred people.
Sauternes Punch.
Use large punch bowl, into which DIS
solve four pounds of sugar, then add
two quarts lemon juice, ten quarts
sauternes, two quarts brandy, one pint
apple brandy, four quarts sparkling
water, one can grated pineapple, one
large piece of ice. Stir well and serve
in small glass cups. This may also be
trapped by putting it into large ice
cream freezer and freezing it SOFT The
above serves one hundred people.