1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883)

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:No. 109. Dublin Punch. Use large bar glass, four lumps of loaf sugar, one large wine-glass of water, one large wine-glass of Sir John Powers' Irish Whiskey, one thin slice of lemon. No. 1 10. Brighton Beach Punch. Use large bar glass filled with shaved ice, one table-spoon of bar sugar, one wine-glass of Brandy, one wine-glass Jamaica Eum ; shake well, and dash with Claret Wine. Sip through a straw. No. 111. Kochester Punch for a party of two. One pint imported Champagne, one wine-glass of Brandy, four slices of orange, two slices of pineapple, one table-spoon of powdered sugar to each glass ; pour the Brandy on the fruit and sugar them, add the Champagne, which should be taken from the cooler ; use a large bar glass ; stir with a spoon. No. 112. Fruit Punch. Use large bar glass filled with shaved ice, one table-spoon of sugar, two dashes of strawberry syrup, two of orange, two of lemon ; fill up glass with Apple Brandy, shake well, and ornament with fruit. Im- bibe through a straw. Fill large bar glass full of shaved ice, one table-spoon of bar sugar, one wine-glass Catawba Wine, one of Sauterne ; shake well and dash with Brandy ; decorate with fruit in season. No. 114. Bird of Freedom Punch. Use large bar glass, three lumps of loaf sugar, one and one-half wine-glass of boiling water, one "and one-half wine-glass of Bourbon Whiskey ; spice well, and add a small piece of toast. No. 115. Rockaway Punch. One quart bottle of Claret, one quart of plain soda, five table-spoons of powdered sugar, one tea-spoon of ground cinnamon, one large wine-glass of Curacoa ; put them in a small punch-bowl and stir well. Serve in punch glasses. No. 113. Windsor Punch.