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

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105. HOT ARRAC PUNCH. (Use a hot water glass.) 1 or 2 pieces of lump sugar, dissolved with a little water; 3 or 4 drops of lemon juice : Three-quarters of a wine glass of arrac (Batavia ) fill the glass up with hot water, stir up well with a spoon, grate a little nutmeg on top, and serve. PHILADELPHIA BOATING PUNCH. (Use a large bar glass. 1 table-spoon of sugar; 1 or 2 dashes of lemon juice; 1 or 2 dashes of lime juice, dissolved well with a little water; Fill up the glass with line ice; 1 wine glass of St. Croix rum 1 pony glass of old brandy ; stir up well with a spoon, dress the top with fruits and berries in season, and serve with a straw. 107. TIP TOP PUNCH. f Use a large bar glass.) 3 or 4 lumps of broken ice ; 1 pony glass full of brandy; 106.

1 piece of loaf sugar; 1 or 2 slices of orange;

1 or 2 slices of pineapjDle; 2 or 3 drops of lemon juice; fill

up the balance with champagne, mix well with a spoon, dress up the tojD with fruits and berries in season, and serve with a straw.

BRANDY CRUSTA.

108.

(Use a large bar glass.) Take a nice, clean lemon of the same size as your wine glass, cut off both ends of it, and peel it the same