1881 American and Other Drinks (second edition) Hard cover by Leo Engel

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AMERICAN AND OTHER DRINKS.

1

BRANDY PUNCH. Use large tumbler.

One table-spoonful of raspberrysyrup; two tea-spoonfuls ofwhite powdered sugar; one wine glass of water; one and a half wine glass of brandy; one and a half small lemons; two slices of orange; one piece of pine-apple. Fill the tumbler with chipped ice, shake well, and dress the-top Avith berries in season. Sip through a straw.

2

BRANDY PUNCH. For a Party of Ten.

Half gallon of water; one" and a haff quart of brandy; quarter pint of Jamaica rum; juice of three large lemons; two oranges 4iced; half a pine-apple pared and cut up; half gill of orange Curagoa; one gill of raspberry syrup. Ice, and add berries in season. M.ix the materials well together in a large bowl,and dress with fruits in season according to taste. 3 MISSOURI PUNCH. Use large tumbler. One wine glass of brandy; halfa wine glass ofJamaica rum;the same ofBourbon whiskey; the same of water; one and a half table- spoonful of powdered white sugar; table-spoonful of lemon juice, fill up with chipped ice. The above must be well shaken; and those who like their draughts "like linked sweetness long drawn out" should use a straw to sip the nectar through. The top of this punch should be ornamented with small pieces of fruit and berries in season. 4 IRISH WHISKEY PUNCH. This is the genuine Irish beverage. It is generally made one- third pure whiskey, two-thirds boiling water, in which the sugar has been dissolved,and lemon peel according to taste.