1871 Barkeeper's ready reference

^/VLixed Drinks,

No. 1. BRANDY PUNCH. (Large bar glass ) 1 tablespoon full of syrup, any flavor you wish. 2 tablespoons full of white sugar. J gill of water. 1 4i good brandy. Dress with orange, pine apple or berries. Fill the glass up with ice, and shake well . Use a stra w Notis.— In making hot punch always put in the liquor first. Cold punch the reverse. No. 2. Same as above with the addition of J wine glass of rum.