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^ MANUAL.

13

6.— HOT WHISKY PUNCH.

For this, use ingredients in same proportion as for hot rum punch, and prepare it after the same fashion.

7, — IRISH WHISKY PUNCH.

The same method is applicable here as in the above. If acidity is desired, squeeze some of the juice of the lemon into the glass before the whisky is poured in. The spirits used should always have age, as Irish whisky, when new, is by no means fit to drink.

8. — COLD WHISKY PUNCH.

This is seldom called for at a bar. Properly, it should first be mixed hot, and allowed to cool, giving at least a day to it when made for a large party

9.— GIN PUNCH.

Use a large bar glass filled with shaved ice ;

2 table-

spoonfuls of white sugar ; 1

tablespoon fill of raspberry

J wine glasses of gin; 1 wine glass of water; 1

syrup; 1

1 slice of orange ;

lime cut into halves ;

1 piece of pine-

Shake this, and if berries are in season, ornament A straw may be used to sip through. There

apple.

with them.

is another recipe for gin punch as follows :

\ pint of gin ; a piece of the

1 gill of maraschino ;

2 lemons, the juice of ;

1 quart bottle of Seltzer water ;

4 oz. of syrup ;

rind ;

ice.

— CLARET PUNCH.

10.

Large bar glass of chopped or shaved ice ;

2 tablespoon-

1 slice of lemon ;

This to

fuls of sugar 5

1 slice of orange.

be shaken and garnished with berries.

11. — CHAMPAGNE PUNCH.

This recipe is for a party of four ;

or, if the party are to

qt. bottle of wine ;

sit, double the ingredients : 1

i lb, of