1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

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8. Scotch "Whiskey Punch.

Steep the .thiu yellow sha\'iugs of lemoe peel m the wniskey,-which should be Glenlivet or Islay, of the best quplity; the sugar should he dissolved iu boiliug water. As It requires genius to make whiskey puuch, it would bo impertinent to give proportions. (See "Spread Eagli Punch" No. 39.)

9. Whiskey Punch.

(Cso small bar glass,)

1 wine-glass Avhiskey_(Irish or Scotch). 2 do. boiling water. Sugar to taste.

Dissolve the sugar -well -u'ith 1 wine-glass of the water then poiu- in the -whiskey,and add the balance ofthe water, sweeten to taste, and put in a small piece of lemoR rind, or a thin slice of lemon.

10. Gin Punch.

OUso largo bar glass.)

1 table-Spoonful ofraspberry syrup, 2 ^ do. do. -white sugar. 1 wine-glass of water. do. gin. 4 small-sized lemon.

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2 slices of orange. 1 piece ofpine-ajiple. Fill the tumbler with shaved ice. Shake well,and ornament the top with berries m sc.asoE Sip through a glass tube or stra-w. •