1867 The American Barkeeper by a Practical Liquor Manufacturer

tHE AMKlilCAX UAHKEEI'EU.

TAMARIND I'UNCII.

Use large bar glass. One and a half tahlespoonfiils of sugar, Half a wineglass of water. Two strings oftamarinds, or one spoonful tamarind jelly, One tablcspoouful rasjiberry syrup. One wineglass brandy. Fill with .shaved ice. two slices orange,and one of pine apple. Add berries in season,and dash Jamaica rum over top.

WKST INDIA TAMARIND PUNCH.

Use vessel holding(wo gallons. '-One pound of pre,served tamarinds. One pint of molasses,

Two quarts of Santa. Cruz rum, Three oranges sliced. The mixture to stand over night, and it will be ready for use in the.morning.

HONEY PUNCH.

Use largt' bar glass. One and a half tablespoonfuls of honey. One wineglass of brandy.

Half a winegla.is Santa Cruz rum. Fill witli shaved ice; add one or two slic<;s of orange and pine apple; shake well, and ornament with berries in season.

CHAMPARELLE.

Use small wineglass.

One-third brandy,

One-third Roker^s bitters.

One-third Curayoa. ... . , - J

Add juice ofsmall piece of lemon.

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