1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

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THE AMERICAN BAR-TENDER

46. ROMAN PUNCH. 1 table spoonful of sugar; 1 table spoonful of rasbperry syr- up; 1 table spoonful of Curagoa, half -wino glass of Jamaica rum;a Wmo glass of brandy;the juice of half a lemon. Fill the tumbler with shaved ice ; stir with spoon; dash with port iWiue, and ornament with fruits. 47. MILK PUNCH. 1 table spoonful of sugar, 1 glass of cognac brandy, half a glass of Santa Cruz rum;one-fourth of a tumbler oficc. Shake well, and grate a little nutmeg on top, 48. HOT MILK PUNCH This Punch is made the same as the foregoing, with the ex- ception that hot milk is used and no ice, 49. NATIONAL GUARD SEVENTH REGIMENT PUNCH. 1 table spoonful of sugar; the juice of half a lemon; 1 cl.iss of lemon; 1 glass of Catawba wine. Flavor with manl,' syrup. Fill the glass with ice. Mix thoroughly with a Ornament with fruit of sesaon. spoon. 50. ST. CHARLES PUNCH. 1 table spoonful of sugar; 1 glass of port wine- 1 brandy; the juice ofone-fourth of a lemon. Fill the t°°ni°" .W.1 8.1,,1.1,.p„o„, ' 51. EGG NOG. Hse Soda Tumbleh.—1 Raw Egg well beaten-1 w- of BranOy; 1-2 wine-glass of Jamaica Rum;3 or4 RMmlTn^ o ice, - table spoonful of powdered sugar; fill I,[ nutmeg on top, and serve with straws. .r,,. ,. , . HOT EGG NOG. This drink 13 made the same as the Cold Egg Nog ah except that you must use boiling mUk and no ice ® l ie . SANGAREE. l-a ghiss of port wine; 1 tea spoonful of simar Pn, tumbler two-thirds full of ice, and shake well; slram i!f glass, and grate nutmeg on top.