Queen Anne's Shrub

  • 1 pt. Lemon Juice
  • Boiling Spring water
  • Lemon Peels
  • 2 lbs. of Sugar
  • 2 750-ml. bottles of Brandy
  • 2 750-ml. bottles of White Wine (dry)

Fill a large container with boiling water. Mix lemon peels, juice, and sugar until sugar is dissolved, then add to water. Add brandy and 1 bottle of wine. Place sealed container in storage for 5 weeks. Then strain mixture into a punch bowl with a block of ice and add wine. Serves about 30.

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Velvet Hammer
  • 1 oz. Cointreau
  • 1 oz. White Creme de Cacao
  • 1 oz. heavy creme
  • Ice

Mix all ingredients with cracked ice in a shaker or blender and strain into a chilled cocktail glass.

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