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 BARKEEPERS MANUAL.

17

28.— OCEAN PEARL PUNCH.

One bottle of claret ;

^ pound of

I bottle of soda water ;

4 tablespoonsful of powdered sugar ;

1 teaspoonful of

ice ;

ground cinnamon ;

Put these

1 liqueur glass of curagoa.

into a bowl and stir until well mixed.

t29 .—ANGLER'S PUNCH.

One quart of brandy ;

one quart of Jamaica rum 5

four

f pound of white sugar 5

sliced lemons ;

1 quart of wa-

Steep the lemons in the brandy add the other ingredients,

ter ; J pint of boiling milk. and rum for five or six hours ;

This punch is popular among pic-nic parties,

and strain.

and among tourists. is for a party of fifteen.

This recipe

It serves well to bottle.

30 — LIGHT-GUARD PUNCH

Two bottles of champagne ;

1 pint of sherry ;

1 pint of

brandy ; 2 oranges; 3 lemons, the juice of; sugar to sweeten properly; ice. This recipe is for a party of fifteen. The punch is to be mixed in a bowl. 1 pint of white wine ; \ pineapple, sliced ;

31.— METROPOLITAN PUNCH.

This punch is composed of claret wine, soda water, bran- dy and sherry. Add to these lemon juice, sugar and cut pineapple. The proportions are to six bottles of claret and six of soda water, use one each of brandy and sherry. This punch improves by being kept for a few weeks after bottling.

32. — ROCKY MOUNTAIN PUNCH.

1 pint of Jamaica rum ;

Four bottles of champagne ;

J

Mix in large

pint of maraschino ;

4 lemons, sliced ;

sugar.

punch bowl. Place in centre of bowl a large block of ice, ornamented with loaf sugar, rock candy, sliced oranges and