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

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sheêrt punch.

11. G-m Punch.

(Froin a recipe by Soyer.)

i lîint of old gin.

'

1 gill of marascbino. Tlie jiiice of two lemons. The rind of half a lemon. Four ounces of syrup. 1 quart bottle of Germau Seltzer water. ïce well.

] 2. Champagne Punch. (Pef bottî^)

1 quart bottle of wine. i Ib. of sugar. 1 orange sliced.

Tbe ju\ce of a lemon. 3 slices of pine-apple. 1 wiu'î-glass of raspberry or strawberry syrup. Omament witb fruits in season, and serve in Champagne goblets. TMs can be made in any quantity by observing the pro portions of the ingrédients as given above. Four bottles of wine make a gj,lIon, and a gallon is generally sufBcient for fîfteen persons in a mixed party. For a good Cham pagne punch, see '•'•Roclcy Mountain Punchy'^ No. 43.

13. Sherry Punch.

(Uae large bar glosa.)

2 wîne-glasses of sherry. 1 table-spoonful of sugar. 2 or 3 slices of orange. 2 do. do. lefnon. Fill tumbler with shaved ice, shake well, and omament f^th bernes in season. Sip through a straw.