1862 The Bartender's Guide price $2,50 by Jerry Thomas

VANILLA PUNCH.

17

Claret Punch.

14.

(Use large bar glass.)

11 lable-spoonful of sugar. 1 slice of lemon. 2 or 3 do. orange.

Fill the tumbler with shaved ice, and then pour in your claret, shake well, and ornament with berries in season. Place a straw in the p-lass. To make a quantity of claret punch, see ''^ Imperial Punch!!'' No. 41.

Sauterne Punch.

15.

^Use large bar glass.)

The same as cla?

punch, using Sauterne instead of

claret.

Port Wine Punch.

IP

(Use large bar glass.)

The same a^ claret punch, using port wine instead of claret, and o- .ament with berries in season.

Vanilla Punch.

17.

(Use large bar glass.)

1 table-spoonful of sugar, 1 w^ine-glass of brandy. The juice of |- of a lemon.

Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor with a few Irops of vanilla extract. This is a delicious drink, and should be imbibed through a glass tube or straw.