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.

21

— OEGEAT PUNCH.

48.

This is composed of equal parts of orgeat syrup and brandy, with the addition of a little lemon juice. Use for the purpose a large bar glass filled with chopped or shaved ice. A few berries adds ornament, and a dash of port wine additional flavor.

— CURACOA PUNCH.

49.

Fill a large bar glass with shaved ice ;

1 tablespoonful

\ wine glass Jamaica

j 1 wine glass of brandy

of sugar

rum ; 1 pony glass of curagoa j Shake this well, and ornament with a couple of slices of pineapple, and berries if in season. the juice of a lemon.

— SHERRY PUNCH.

50.

Two wine glasses sherry ;

tablespoonful of sugar Use large glass filled

1

orange and lemon, two slices each.

shake well, and place straw in glass.

with shaved ice \

— LEMON PUNCH.

51.

The juice of four lemons ;

the peel of one lemon ;

one

2 pints rum or

pound lump sugar ; 3 J pints boiling water ;

For

brandy

1 liqueur glass of curaqoa.

\ pint of porter ;

;

additional instruction see recipe No. 44.

— NECTAR PUNCH.

52.

Throw the peel of ten lemons into a pint of rum ; add a pint and a quart of cold water, with two and a half more pints of rum and the juice of the lemons, with a quart and a pint of boiling milk and some grated nutmeg. Allow this to stand for a day, covered. Add a couple of pounds loaf sugar ; strain and bottle for use. let it tand for a couple of days ;