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 thin yellow shavings of lemon peel in the w niskey, which should be Glenlivet or Islay, of the best quality 5 the sugar should he dissolved in boiling water. As it requires g&nius to make whiskey punch, it would bo impertinent to give proportions. (See Spread JEaale JPunch," jSTo. 39.)

9. Whiskey Punch.

(Use small bar gloss,)

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

Dissolve the sugar well with 1 wine-glass of the water then pour in the whiskey,and add the balance ofthe water, sweeten to taste, and put in a small piece of lemon rind' or a thin shce of lemon. ' \

10. Gin Punch.

(Use largo bar glass.) 1 tablo-spoonful ofraspberry syrup,

^

2 .do. do. white sugar. 1 wine-glass of water. 1-J- do. gin. ^ small-sized lemon. 2 slices of orange. 1 piece ofpine-apple. Fill the tumbler with shaved ice. ^ Shake weU,and ornament the top with berries in season, Sip through a glass tube or straw.