1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

12

The whisky ought to be of the finest

hottest of water.

quality, Islay being generally preferred. If for a large party, cut the lemon peei thin, and steep it in the pure spirits, or rub upon the peel the lumps of sugar before dis- solving 5 by either of these means the flavor is successfully extracted. In making a punch behind the bar time is not allowed for either of these processes. As we have before remarked, the proportions are so much a matter of taste that it would be presumptuous to lay down any imperative rule.

3. — HOT BRANDY PUNCH.

Use the best Cognac brandy, it being preferable here to all other kinds. White loaf sugar for sweetening, dissolved in boiling water — just enough for the purpose — this to be done first of all, before the spirits are used. Then pour the brandy into the glass, and add the water, with a slice of lemon, and, if desired, a sprinkling of nutmeg.

4 — COLD BRANDY PUNCH.

Fill a large bar glass with chopped or shaved ice ; two teaspoonfuls of white sugar ; add a tablespoonful of rasp- berry syrup ; two wine glasses of brandy ; one wine glass of water; one lime; a slice of pine apple; two slices of orange ; berries. The whole to be shaken, and drank through a straw, or with the aid of the strainer. For a party of fifteen use § gallon of water ; 2 J quarts of brandy 1\ lbs. of sugar ; 2 or 3 oranges cut in slices ,• 1 sliced pine apple ; \ pint of Jamaica rum ; juice of 4 lemons ; 1J gills of raspberry or other syrup ; ice. Stir well in a large punch-bowl. 5.— HOT RUM PUNCH. A wine glass of Jamaica rum ; 2 wine glasses of boiling water ; 2 lumps of sugar well dissolved in a wine glass of water. Put this last into the tumbler add the rum, and afterward the remainder of the water. Drop in a thin skin of lemon.