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

DRY rUNCIl.

25

ly, then ornnment with slices of orange, pineapple, and berries in season, and dash with Jamaica rum. This de- licious beverage should be imbibed through a straw.

St. Charles' Punch.

34.

(Use large bar glass.)

1 table-spoonful of sugar. 1 wine-glass of port wine. 1 pony do. brandy. The juice of ^ of a lemon. Fill the tumbler with shaved ice, shake well, and orr^- ment with fruits in season, and serve with a straw

69th. Regiment Punch.

35.

(In earthen mug.)

J wine-glass of Irish whiskey, i do. do. Scotch do. 1 tea-spoonful of sugar. 1 piece of lemon. 2 wine-glasses of hot water. This is a capital punch for a cold night.

36. Louisiana Sugar-House Punch.

(From a recipe in the possession of Colonel T. B. Thorpe.)

To one quart of boiling syrup, taken from the kettles, add whiskey or brandy to suit the "patient." Flavor with the juice of sour oranges.

37. Dry Punch.

(From a recipe by Santina, the celebrated Spanish ctterer.)

2 gallons of brandy.

water.

do.

1

do.

tea.

I

2