1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

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HOT BRANDY ANDRUMPUNCH.

1/2 pint of Jamaica rum. 2 lbs. of sugar. Juice of 6 lemons. 3 oranges sliced. 1 pine-apple, pared, and cut up, 1 gill of Curaçoa. 2 gills of raspberry syrup. Ice, and add berries in season. Mix the materials well together in a large bowl, and you have a splendid punch.

4. Mississippi Punch. (Use large bar glass.)

1 wine-glass of brandy. 1/2 do.

Jamaica rum.

1/2

do.

Bourbon whiskey.

1/2 do. water. 1 1/2 table-spoonful of powdered white sugar. 1/4 of a large lemon. Fill a tumbler with shaved ice.

The above must be well shaken, and to those who like 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 of fifteen.) 1 quart of Jamaica rum. 1 do. Cognac brandy. 1 lb. of white loaf-sugar. 4 lemons.

3 quarts of boiling water. 1 teaspoonful of nutmeg.