1876 Bar-Tender's Guide by Jerry Thomas

16

8HEEKT P0NCII.

11. G-in Pimcli, . (From a recipe by Soyor.)

^ pint of old gill. 1 gill of maraschino. Thejuice oftwo lemons. The rind of halfa lemon. Four ounces ofsyrup.

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1 quart bottle of German Seltzer water,

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Ice well.

n 12. Champagne Punch. (Per bottle) '

1 quart bottle of wine. ilb. ofsugar. 1 orange sliced.

The juice of a lemon. 3 slices of pine-apple. 1 wine-glass of raspberry or strawbei'ry syrup. Ornament with fruits in season, and serve in champagne goblets. This can be made in any quantity by observing the pro portions of the ingredients as given above. Four bottles of wine make a gallon, and a gallon is generally sufficient for fifteen persons in a mixed party. For a good cham pagne punch, see "Itocky Mountain Punch" No.43. 13. Sherry Punch.

(Use large bar gla3.s.)

2 wine-glasses ofsherry.

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1 table-spoonful ofsugar. 2 or 3 slices of orange. 2 do. do. lemon. Fill tumbler with shaved ice, shake well, and ornament with berries in season. Sip through a straw.