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

TAITBLLA PUNCH.

17

14. Claxet Punch.

(Ubo lai^o bar glass.)

table-spoonful ofsugar.

1 slice oflemon. 2or 3do.orange.

Fill the tumbler ^vith shaved ice, and then pour in your claret, shake well, and ornament with berries in season. Place a straw in the glass. To make a quantity of claret punch,see "Imjperial Pwnc/t," Ko.41.

15. Sauterne Punch.

(Dso laigo bar gloss.)

The same as claret punch, using Sauterne instead of claret.'

16. Port"Wine Punch.

(Uselarge barglass.)

The same as claret pimcb, using port wine instead of claret,and ornament mth berries in season.

17. Vanilla Punch.

(Use largo bar glass.)

1 table-Spoonful ofsugar. 1 wine-glass of brandy. Thejuice of ^ ofa lemon.

Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor wdth a few drops of vanilla extract. This is a delicious drink,and should bo imbibed through a glasstube or straw.

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