Gloom Chaser

Cocktail Ingredients:
1 oz. Curacao
1 oz. Triple Sec
1/2 oz. Lemon juice
1 tsp. Grenadine

Instructions:
Mix ingredients with ice.
Strain into a chilled cocktail glass.

East of Suez

Cocktail Ingredients:
1 qt. Hot Tea
Lemon slices
2 oz. Lime juice
1 cup sugar
1/2 pt. Batavia arak
1/2 pt. curacao
1 pt. Dark Rum
1 pt. Cognac

Instructions:
Place tea, lemons, sugar, and lime juice in a pot on low heat to dissolve sugar. Add everything else except cognac. Warm some of the cognac in a laddle submerged in the punch, then light it on fire and pour it into punch. Add the rest of the cognac. Serves about 20.

Dry Punch

Punch Ingredients:
2 gallons Brandy
1 pint Rum
1/2 pint Curacoa
1 gallon Water
1/2 gallon Tea
juice of 6 Lemons
1 1/2 lbs. Sugar

Instructions:
Mix thoroughly (amount of sugar and lemon may be varied to taste).
Strain into bottles.
Bottle and keep on ice for at least 4 days, the longer the better.
Pour into punch bowl and serve.

City Slicker

Cocktail Ingredients:
2 oz. Brandy
1 oz. Curacao
dash Pernod

Instructions:
Shake well with cracked ice.
Strain into cocktail glass.

Champagne Punch

Punch Ingredients:
3 bottles Champagne
3 oz. Brandy
3 oz. Curacao
3 oz. Maraschino
2 litres Club Soda
1 cup Sugar
1/2 cup Lemon Juice
1/2 cup Water

Instructions:
Dissolve sugar, water and lemon juice in punch bowl.
Add Brandy, Maraschino and Curacao.
Mix well.
Add a block of ice.
Just before serving, pour in chilled club soda and champagne.
Stir gently.
Garnish with various sliced fruits and berries.

Bombey Punch

Punch Ingredients:
Juice from a dozen Lemons
Sugar
1 750-ml. bottle of Cognac
1 750-ml. bottle of Dry Sherry
1/2 cup Maraschino Liqueur
1/2 cup Curacao
4 750-ml. bottles of Champagne
2 l. Club soda

Instructions:
Mix ingredients in a chilled punch bowl with a block of ice, adding champagne and club soda before serving.