1864 Bar Tender's Guide price $2 00 by Jerry Thomas

13

HOT

AND RUil PHXCH.

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^ pint of Jamaica rum. 2 lbs. of sugar. Juice of C lemons. 3 oranges sliced. 1 pine-apple, pared, and cut up. 1 gill of Cura<;oa. 2 gills of raspberry sjTup. Ice, and add berries in season.

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^ Mix the materials ■well together in a large bowl, and you have a splendid punch.

4. Mississippi Punch,

(Use largo bar glass.)

1 -wine-glass of brandy. X do.

Jamaica rum.

8 X ^

do. do.

Bourbon whiskey.

water. lA table-spoonful ofpowdered white.sugar. A of a Large lemon. Fill a tumbler with shaved ice.

The above must be well shaken, and to those who like their draughts " like linked sweetness long dra-wn out," let them u.se a glass tube or straw to sip the nectar through. Tlie top of this punch should be'ornamented with small pieces of orange, and berries in season. 5. Hot Brandy and Bum Punch. (For a pai't}' of fifteen,) 1 quart of Jamaica rum. 1 do. Cognac brandy. 1 lb. of white loaf-sugar. 4 lemons.

3 quarts of boiling water. 1 teaspoonful of nutmeg.

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