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

DET PtmCH.

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ly, thcu ornament with slices of orange, pineapple, and berries in season, and dash Avith Jamaica rum. Tins de licious beverage should he imbibed through a straw.

34, St. Charles'Punch.

(Uso largo bar Rlasa.)

1 table-spoonful of sugar. 1 Avine-glass of port wine. 1 pony do. brandy. Thejuice of i of a lemon. Fill the tumbler Avith shaved ice, sh.alce well, and orr*- ment with fruits in season, and serve with a straw

35. 69th Regiment Punch. (In cartlicn mag.)

J wine-glass of Irish whiskey. ^ do. do. Scotch do. 1 tea-spoonful of sugar. 1 piece of lemon. 2 wine-glasses of hot water. This is a capital punch for a cold night.

36. Louisiana Sugar-House Punch. CFrom a recipe In the possession of Colonel T.B.Tliorpe.)

To one quart of boiling syrup, taken from the kettles, add whiskey or brandy to suit the "patieut." Flavor Avith the juice of sour oranges. 1 37. Dry Punch. (From a recipe i>y Santlna,the celobraLed Spanish caterer.) 2 gallons of brandy. . 1 do. water, do. tea. 8