Claret Cup (2-Gallon Mixture)

For mixing use a large Punch bowl or other suitable vessel of glass or porcelain lined.

6 Oranges, sliced.

3 Lemons, sliced.

2 Pineapples.

2 jiggers Abricontine.

4 jiggers Curacoa.

4 quarts Claret.

3 pints Apollinaris.

Mix well with a Ladle and set aside for three hours before using.

Then strain into another bowl, and when ready to use add 3 pints of some sparkling Wine, preferably Champagne.

Stir gently once or twice, and hen put in a block of clear Ice and decorate the top of it tastily with fruits and let several slices of Grape Fruit float around in the bowl.

Serve in Champagne glasses.