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MARASCHINO PUNCH.
Dissolve the sugar in a wine-glass of boiling hot water, then add the whiskey, and lastly the balance of the hot water.
Punch Grassot.
(The following recipe was given by M. Grassot, the eminent French custodian of the Palais Royal, to Mr. Howard Paul, the celebrated “Entertainer,” when performing in Paris.)
(Use a large goblet.)
- Take 1 wine-glass of brandy.
- Take 1 tea-spoonful of Curaçoa.
- Take 1 drop of acetic acid.
- Take 2 tea-spoonfuls of simple syrup.
- Take 1 tea-spoonful of strawberry syrup.
- Take ¼ of a pint of water.
- Take Half a small lemon, sliced.
Mix, serve up with ice, in large goblet, and, if possible, garnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot.
Maraschino Punch.
(Use large bar-glass.)
- Take 1 tea-spoonful of powdered sugar, dissolved in a little water.
- Take 1 wine-glass of brandy.
- Take 2 dashes of Arrack.
- Take ½ pony-glass of Maraschino.
- Take The juice of half a small lemon.
Fill the tumbler with shaved ice, shake well, ornament with fruit and berries in season, and serve with a straw.
