Southern Claret Punch

Ingredients

• Four quarts claret
• one pint Jamaica rum
• two quarts Apollinaris
• One dozen lemons
• sugar to taste
• strawberries
• mint
• cucumber

Method

1. 1

   Mix all ingredients together.

As published

This recipe was extracted from Kirmess cook book (1907), page 192. The excerpt below is the record exactly as published.

SOUTHERN CLARET PUNCH. Mrs. Donald McLean, New York. Four quarts claret, Zinfandel, one pint Jamaica rum, two quarts ApoUinaris added last. One dozen lemons, sugar to taste, strawberries, mint, and cu- cumber. CLARET CUP. Mrs. Howes, Roselle, N. J. Eight lemons with grated rind of two, eight tea- spoonfuls of tea with two quarts of water poured over it, boiling hot; let stand five minutes, strain and cool. Take lemon juice, add to it same quantity of sugar; when dissolved add tea, then one quart of claret, one wine glass of maraschino wine. Garnish with cherries or sliced oranges. CLARET CUP. Mrs. E. C. Brown, New York. Ice the claret in the bottle, also the club soda. Do not put ice in the pitcher. Mix one teaspoonful of crush- ed mint juice with the juice of one lemon, one tea- spoonful of sugar, two ponies of brandy, two ponies of Curacoa. When thoroughly mixed in a glass pitcher add one bottle .of claret and one bottle of club soda 460 KIRMESS COOK BOOK. fresh from the ice, the thin peel of a whole lemon, a few slices of orange and pineapple, and decorate the top with a bunch of young mint, which has been slightly dampened and sprinkled with powdered sugar to give it a frosted appearance. RHINE WINK CUP. Tested. Ice the Rhine wine and club soda in a glass pitcher. In a glass pitcher mix one glass of Maraschino with one glass of Curacoa. Add one quart of Rhine wine and a bottle of club soda. Decorate with thinly sliced fruits and place a bunch of verbena on top just before serving. Do not have any ice in the pitcher. SPANISH CUP. Table Talk. Boil together for ten minutes one quart of water and three cupfuls of granulated sugar, then set aside to chill. Add the strained juice of six lemons, two oranges and one pint of claret. Just before serving add a bottle of plain soda, and serve with chopped ice in the glasses or place a large piece of ice in the punch bowl. HINT JULEP. Tested. Strip tender leaves of mint into a tumbler and add to them as much wine, brandy, or other spirit as you wish to use. Put pounded ice into a second tumbler, pour over it the mint and wine, and continue to pour the mixture from one tumbler to the other until it is flavored with the mint to your taste. The oily flavor of the mint is extracted by the particles of ice striking the leaves as they pass from one tumbler to the other. BEVERAGES. 451 Finally pack the glass with the julep in a large glass with pounded ice. Serve with care not to destroy the frost work on the glass. SHEBBY GOBBLER. Tested. Put in a glass five scant tablespoons of Sherry with a half a tablespoon of powdered sugar^ one thin slice of lemon, and two thin slices of orange, and fill scantily with crushed ice. Place the shaker over the glass and shake it hard. Garnish with any small fruits in season. Candied dierries may be used if fresh fruits are not at hand. Serve with two straws. Any still wine may be used if preferred to Sherry. TO HAKE CHAMPAGNE^ GLABET AND GIDEB GUP. Mrs, Charlotte Appleton, Bayside, L. L One bottle (quart) of champagne, claret, or other wine, one bottle plain soda water, rind of one lemon, rind of medium sized cucumber

Cook this with the app: pantry check, scaling, and the assistant.