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

16

6HEEET PUNCH.

11. G-in Punch.

(From a recipe by Soyor.)

^ pint of old gin. 3 gill of maraschino.

The juice of two lemons. The rind of half a lemon.

*

Four ounces ofsyrnp. 1 quart bottle of German Seltzer water. Ice well.

12. Champagne Punch. (Per bottle.)

1 quart bottle of wine. ilb. ofsugar. 1 orangesliced.

Thejuice of a lemon. 3 slices of pine apple. 1 wine-glass of raspberry or strawberry syrup. Ornament with fruits in season, and servo in champagne goblets. This can be made in any quantity by observing the pro portions of the ingr(5dients 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 ^'•HocJcy Mountain Panch^'' 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 sbuved ice, shake well, and ornament with beriies in season. Sip through a straw.