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

uiN puxcn.

15

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.

Made with FlippingBook flipbook maker