1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

tMN PUNCH.

15

8. Scotch "Whiskey F^unch.

Steep the tliin yellow sha'V'ings of lemoc peel m tho wniskey, wbich should be Gleulivet or Islay, of the hcst quality; the sugar should be dissolved ia boîling water. As it requires genius to make whiskey punch, it would be impertinent to give proportions. (See " Spread EagU Funohp Ko. 39.)

9. "Whiskey Punch.

(Use small bar glass.)

1 wine-glass whiskey (Irish or Scotch). 2 do. boiling water. Sngar to taste.

Dissolve the sugar well with 1 wine-glass of the water then pour in the whiskey, and add the balance of the water, Bweeten to taste, and put in a small piece of lemo». rind, or a thin slice of lemon. 10. G-in Punch. (Use largobar glosa.) 1 table-spoonful of raspberry syrup. 2 do. do. white sugar. 1 wine-glass of water. : do. gin. ^ sraall-sized lemon. 2 slices of orange. 1 piece of pine-apple. Fill the tumbler with shaved ice. Shake well, and ornament the top with bernes m seaaoo. Sip through a glass tube or straw.