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

16

BHEKKT P0NCU.

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11. Gin Punch.

(From a recipe by Soyer.)

^ pint of old gin. 1 gill of marascliino.

Thejuice oftwo lemons. The rind ofhalfa lemon.

^

Pour ounces ofsyrup. 1 quart bottle of German Seltzer water. Ice well.

12. Champagne Punch. (TerbotUa)

1 quart bottle of wine. ilb. ofsugar. 1 orange sliced.

Thejuice of a lemon. 3 slices of pine apple. 1 wine-glass of raspberry or strawberry syrup. Ornament with fruits in season, and serve in champaffne goblets.. This can be made in any quantity by obsertdng 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 cham pagne punch,see ^^ItocJaj Mountain JPunch" No.43.

13. Sherry Punch.

(Use large bar glas-s.).

2 wine-glasses ofsherry.

1

1 table-spoonful ofsugar. 2 or 3 slices of orange. 2 do. do. lemon. Fill tunii.der with shaved ice, shake well, and ornament ■with berries in season. Sip through a straw.