Stuart's Fancy Drinks And How to Mix Them

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1 bottle of Sauterne.
1 pineapple, sliced and cut in small piecei..
4 lemons, sliced.
Sweeten to taste, mix, cool and serve. ^ May Wine Ptincli, (Use a large punch bowL) Take one or two bunches of woodruff, and cut it biio small pieces and place it into a large bar glass, and fill up the balance with the best French brandy, cover it up and let it stand for two or three hours, until the essence of the wood- ruff is thoroughly extracted; cover the bottom of the bowj with loaf sugar, and pour from
... / 4 to 6 bottles of plain soda over the sugar.
Cut up 6 oranges in slices. I i pineapple, and sufficient berries and grapes.
8 bottles of Moselle or Rhine wine.
1 bottle of Veure Clicquot.
Then put your woodruff and brandy, etc., into the bowl, and then stir well, and you will have 2i to 3 gallons of excel' lent May Wine Punch; surround the bowl with ice, serve in a wine glass in such a manner that each customer will get a piece of all of the fruits contained in the punch.
?S CANADIAN rUNCm Punch, - -i Boil a large settle of strong black coffee, take a large dlsb and put 4 pounds of sugar into it; then pour 4 bottles of brandy and 2 bottles of Jamaica mm over the sugar, and set it on fire, let the sugar dissolve and drop into the black coffee; stir this well and you will have a good hot punch.


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