Peach Sangaree

Cocktail Ingredients:
2 oz. Peach Brandy
dash Port
1/4 glass Shaved Ice
1 1/2 oz. Water
1 tsp. Sugar

Instructions:
Stir well all but Port.
Add dash of Port on top.
Sprinkle nutmeg on top

Papaya Sling

Cocktail Ingredients:
1 1/2 oz. Gin
1 tbsp. Papaya Syrup
1 dash Bitters
Juice of 1 Lime
Carbonated Water

Instructions:
Shake well and strain into collins glass over ice cubes.
Fill with carbonated water and stir.
Garnish with slice of pineapple.

Orange Punch

Punch Ingredients:
1 pint Rum
3/4 pint Brandy
juice of 3 or 4 Oranges
peel of 2 Oranges
3/4 pound Lump Sugar
3 1/2 pints Boiling Water

Instructions:
Infuse for 1/2 hour and strain into punch bowl the oranges, sugar and water.
Add Rum and Brandy.
Stir well.
4 oz. of Curacoa, Noyaux or Marachino may be added.

Lemon Punch

Punch Ingredients:
1 pint Rum
3/4 pint Brandy
juice of 3 or 4 Lemons
peel of 2 Lemons
3/4 pound Sugar
3 1/2 pints Boiling Water

Instructions:
Infuse for 1/2 hour and strain into punch bowl the lemons, sugar and water.
Add Rum and Brandy.
Stir well.
4 oz. of Curacoa, Noyaux or Marachino may be added.

Hot Buttered Wine

Cocktail Ingredients:
1/2 cup Muscatel
1/4 cup Water
1 tsp Butter
2 tsp Maple Syrup

Instructions:
In a sauce pan, heat wine and water to simmering. Do not bring to a boil. Preheat a mug with boiling water. Pour heated wine mixture into glass. Add butter and maple syrup. Stir and sprinkle with nutmeg. Serve immediately.

Hot Buttered Rum

Cocktail Ingredients:
1 1/2 oz. Rum
1 tsp. Sugar
1 pat of Butter
2 Cloves
Boiling Water

Instructions:
Place sugar, Rum, and cloves in coffee cup or mug.
Fill with boiling water.
Add pat of butter and stir.

Electric Screwdriver

Cocktail Ingredients:
1 cup Water
1 cup Milk
1 cup Sugar
6 oz Orange Juice Concentrate
1 tsp Vanilla
3-4 splashes Vodka

Instructions:
Put it in a blender, mix until it is thick and drink.

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.

Claret Cobbler

Cocktail Ingredients:
6 oz. Claret
1 tsp. Sugar
2 oz. Carbonated Water

Instructions:
Fill 10 oz. goblet (large wine glass) with shaved ice.
Add ingredients and stir.
Dress with assorted fruits and berries and add straw.

Chicago Fizz

Cocktail Ingredients:
1 oz Light rum
1 oz Port
juice of 1/2 Lemon
1 tsp Powdered sugar
1 Egg white
Carbonated water

Instructions:
Shake all ingredients (except carbonated water) with ice and strain into a highball glass over two ice cubes.
Fill with carbonated water, stir, and serve.