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.

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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.

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