1862 Bar Tender's Guide price $1.50 by Jerry Thomas

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16

SHERRy puitchA'

11. Gin Punch.

.''r (From a recipe by Soyor.) '

^ pint ofold gin. 1 gill ofmaraschino.

The juice oftwo lemons. The rind ofhalf a lemon. Four ounces ofsyrup. 1 quart hottle of German Seltzer water. Ice well. • , -

12. Champagne Punch. (P^ bottle.)

1 qnart bottle of wine, ilb. ofsugar. k ^ 1 orange sliced.

The juice of a lemon. 3 slices of pine-apple. 1 wine-glass of raspberry or strawberry symp. Ornament with fruits in season, and serve in champagne goblets. This can be made in any quantity by observing tbo pro portions of the ingredients as given above. Four bottles of wine make a- gallon, and a gallon is generally sufficient for fifteen persons in a mixed party. For a good cham pagne punch,see "2iochj Mountain JPunch," No.43.

13. Sherry Punch.

(Use large bar glass.)

2 wine-glasses ofsherry. 1 table-spoonful ofsugar.

2 or 3 slices of orange. 2 do. do. lemon. Fill tumbler with shaved ice, shake well, and oraament with berries in season. Sip through a straw.