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. 22.— EMERALD ISLE PUNCH.

16

Two wine glasses Irish whisky ;

1^ teaspoonsful of sugar*

2 wine glasses of hot water.

1 slice of lemon ;

— ARMORY PUNCH.

23.

Use large bar glass filled with ice ;

1 tablespoonful of

1 pony glass of maras-

; 1 wine glass of brandy ;

sugar chino

j 1 wine glass of Catawba wine.

Shake the mixture

well.

— FRUIT PUNCH.

24.

Use large bar glass. wine glasses of cognac ;

1 table-spoonful of sugar; *1J 1 wine glass of Jamaica rum ; 1

juice of half a lemon 5

glass of noyan ;

2 slices of orange

Shake well.

raisins; berries; 1 lime.

25. — CONTINENTAL PUNCH.— (For two.)

1 pint bottle of champagne • 1 wine glass of brandy ; 3 slices of orange ; 1 slice of pineapple. Put the fruit into the glasses, pour over them the brandy, then add the cham- pagne which should be taken invariably from the cooler. This is a superb punch. 86. — BIRD OF FREEDOM PUNCH. Two lumps of sugar, these to be dissolved in a little boiling water ; 1 J tumbler of Monongahela • 2 tablespoonsful of New England rum. Boiling water. 27.-CHICAGO AND BUFFALO PUNCH. Equal parts of Catawba (sparkling) and Isabella ; 1 wineglass of sauterne ; J wineglass marashino. Use fruit, berries and ice. Mix in large bar glass.