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

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20. Curacoa Punch.

(Uso lar;jc bar{,'lass.)

1 tabl«-suoonfiil of sugar. 1 wine-glass of brandy. ^ do. do. Jamaica rum. 1 do. do. water. 1 pony glass of Ciirajoa. Tiie juice of half a lemon

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Fill tlie tumbler with shaved ice, sh.ate well, and orna ment with fruits of the season; sip the nectar through a straw.

21. Roman Punch. J. (Uso Iqrge bar glass.) c~

1 tJible-spoonfuI of sugar. 1 , do. do. raspberry syrup. 1 tea-spoonful of Cura9oa. 1 wine-gl.ass of Jamaica rum.

1 do. do. brandy. The juice of halfa lemon.

Fill Avith shaved ice, shake well, dash with port wine, and ornament Avith fruits in season. Imbibe through a straAV. °

22. Milk Punch.

(Uso large bar glass.)

1 table-spoonful offine white sug.ar. 2 do. water.

1 wine-glass of Cognac brandy, i do. Santa Cruz rum. J Tumblerful of shaved ice. Fill Avith milk, shake the ingredients well together, and grate a little nutmeg on top.