1876 Bar-Tender's Guide by Jerry Thomas

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VANILLA PDNCn.

17

14. Claret Punch.

(Uso lai^o barglaaa.)

1^ table-spoonful ofsugar. 1 slice oflemon. 2or3do.orange.

Fill the tumbler -with shaved ice, and then pour in your claret, shake well, and ornament with berries in season. Place a straw in the glass. To make a quantity of claret punch,see "Imperial Punch"No.41.

15. Sauterne Punch.

^Uflo largo bar glass.)

The same as cla; punch, using Sauterne instead of claret.

If Port "Wine Punch.

(Uselargo barglass.)

The same a' claret punch, using port wine instead of claret,and o- .ament vrith berries in season.

17. Vanilla Punch,

(Use Iirgo b«r glass.)

1 table-spoonful ofsugar, I wine-glass of brandy. Thejuice of ofa lemon.

Fill the tumbler with shaved ice, shake well, ornament ■with one or two slices of lemon, and flavor ■with a few Irops of vanilla extract. This is a delicious drink, and should be imbibed through a glass tube or straw.