1882 Harry Johnson's new and improved bartender's manual (1882)

I wine glass of brandy; One-half wine glass of St. Croix rum

fill tlie glass w T ith rich milk, shake the ingredients to- gether, strain it into a fancy bar glass, grate a little nutmeg on top, and serve. CURACAO PUNCH. ( Use a large bar glass. ) Three-quarters table-spoon of sugar; 3 or 4 dashes of lemon juice; One-half wine glass of water, dissolved well with a spoon; Fill up the glass with fine shaved ice Three-quarters wine glass of brandy; 1 pony glass of Curacao (red) One-half j>onv glass of Jamaica rum; stir up with a spoon; ornament with grapes, pineapple, oranges, and berries, and serve with a straw. : BRANDY PUNCH, (Use a large bar glass. ) Three-quarters table-spoon of sugar; A few T drops of raspberry syrup; 3 or 4 dashes of lemon juice; One-half wine glass of water, dissolved well with a spoon; Fill up the glass with fine shaved ice 1£ wine glass of old brandy; stir up well; flavor with a few drops of Jamaica rum, and ornament with grapes, oranges, pineapple, and berries, and serve with a straw. 37, 38

PORT WINE PUNCH. ( Use a large bar glass. )

39.

One-half table-spoon of sugar; One-half table-spoon of Orchard syrup; 1 or 2 dashes of lemon juice;