1876 Bar-Tender's Guide by Jerry Thomas

KON-SnCH PUNCH.

29

45. Light G-uard Punch.

(For a party oftwenty.)

3 bottles ofchampagne. 1 do. pale sherry.

1 do. Cognac. 1 do. Sauterne. 1 pineapple, sliced. 4 lemons, do Sweeten to taste, mix in a punch-bowl, cool with a largo lump ofice, and serve immediately.

46. Philadelphia Fish-House Punch.

(From n recipe In the posacsslon ofCharles G.Leland,Esq.)

1- pint oflemon juice. J lb. of white sugar. 1 pint of mixture.* 2|pints ofcold water. The above is generally sufBcient for one person.

47. Non-Such Punch.

6 bottles of claret. 6 do. soda-water.

1 do. brandy. 1 do. sherry. ■P pint of green tea. Juice of three lemons. of a pineapple cut up in small pieces. Sweeten with white sugar to taste. Strain a b--ttle im mediately. Keep for one month before using. ♦ To make this mixture, take1plat of peach brandy, 4-pint of Cognac brandy, and pint of Jamaica ruin.