1871 The Gentleman's Table Guide by E Ricket and C Thomas

The Gentleman's Table Guide.

47

No. 96.-METR0P0LITAN HOTEL r ICE PUNCH, U.S.A. \ |SE a soda-water glass. 1 tablespoonful of raspberry syrup, 2 do. powdered sugar or candy, 1 glass of water to dissolve the sugar, 1^ glass of brandy, half a small lemon sliced, 2 slices of orange, 1 do. of pineapple; fill up with rasped ice; shake well, and ornament with berries in season; sip through 2 straws or a glass tube. Sugar candy, capillaire, and fruit syrups can be used in making this punch when fruit cannot be obtained. No. 97.-FIFTH AVENUE HOTEL ICE PUNCH. |AKB equal quantities of peach, orange, 1 or cognac brandies and rum, the same of curaqoa, do. currant or guava jelly; the same of lemon juice (fresh), with the peel of 1 lemon, cut very thin; sweeten with powdered sugar candy or capillaire; fill up with shaved ice, and shake well all together; ornament with berries in season, a slice ofpineapple. Imbibe through 2 straws. Fruit syrups can be used when the jruit cannot be obtained, and preserved pineapples, peaches, and apricots can be procured at Messrs. Castell and Brown's,