1876 Bar-Tender's Guide by Jerry Thomas

nOT BRANDY AND RUM BUNCH.

IS

A pint of J.amaica rum. 2 lbs. of sugar. Juice of 6 lemons. 3 oranges sliced. 1 pine-apple, pared,and cut up. 1 gill of Curajo.a. 2 gills ofrasjjberiy syrup. Ice, and add berries ui season. Mix the materials Avell together in a large bowl, and you have a splendid punch.

4. Miasissippi Punch.

(UbC liirge bar glass.)

1 wine-glass of brandy, i do. Jam.aica rum. i do. Bourbon whiskey. ^ do. water. table-spoonful ofjiowdered white sugar. J of a large lemon. Fill a tumbler with shaved ice.

The above must be well shaken, and to those who hko their draughts "like linked sweetness long drawn out," let them use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season.

5. Hot Brandy and Rum Punch. (For a party offifteen.)

1 quart ofJamaica rum. 1 do. Cognac brandy. 1 lb. of white loaf-sugar. 4lemons. 3 quarts of boiling water. 1 teaspoonful ofnutmeg.