Russian Tea Punch.
Dissolve one pound of cut loaf sugar in three pints of hot green tea, add the juice of three lemons and three jiggers of creme d’allash, a few thin slices of lemon, serve hot, or when cold ice well and sip with straws.
Sauterne Punch.
In a mixing-glass, dissolve one tablespoonful fine sugar in a little water, add three slices of lemon, one and a half jiggers sauterne, fill the glass with fine ice; mix well. Put all into a long thin punch-glass, trim with fruit. Serve straws.
Scotch Whiskey Punch.
Prepare in the same manner as Brandy Punch, substituting Scotch whiskey for brandy.
Sherry Punch.
A mixing-glass half-full fine ice, half a tablespoonful fine sugar, the juice of one-fourth a lemon, the juice of one-fourth an orange, one and a half jiggers sherry; mix well, trim with fruit. Serve straws.
Siberian Punch.
The juice of half a lemon, one jigger water, and one tablespoonful fine sugar, dissolved in a mixing-glass, add one jigger Czarowitch (eau de vie d’oranges), fill the glass with fine ice; shake until very cold. Serve in a long thin glass, ornament with fruit. Sip with straws.