Fill up with Champagne.

Stir gently; dress with Fruit and Berries; dash with Brandy and serve
with Straws.


CHAMPAGNE VELVET

Fill Goblet 1/2 full ice-cold Champagne. Fill up balance of Goblet with
ice-cold Porter. Stir and serve.


CHOCOLATE PUNCH

Fill large Bar glass 2/3 full Shaved Ice.

1 teaspoonful Bar Sugar.

1/4 jigger Curacoa.

1 jigger Port Wine.

1 Egg.

Fill up with Milk; shake well; strain into Punch glass; grate Nutmeg on
top and serve.


CIDER EGGNOG