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

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11. Gin Puncb.

(From a recipe by Soyer.)

i pint of old gin. 1 gill of maraschino.

Thejuice oftwo lemons. The rind of halfa lemon. Four ounces ofsyrup. 1 quart bottle of German Seltzer Avater. Ice well.

]2. Champagne Punch, (rer bottls)

1 quart bottle of wine. 1lb. ofsugar. 1 oi'ange sliced.

Thejuice of a lemon. 3 slices of pine-apple; 1 wine-glass of raspberry or straAvberry syrup. Ornament with fruits in season, and servo 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 ch.aui- p.agne pimch, see "Rock;/ Mountain Punch,'' No. ■1.3. 13. Sherry Punch. (Use Urge bar glass.)

2 winc-glasses of shei'iy. 1 table-spoonful of sugar.

2 or 3 slices of orange. 2 do. do. lemon. Fill tumbldr with shaved ice, shake well, and ornament with berries in season. Sip through a straw.