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

•Kru.-K PUNCH.

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20. Ouraçoa Punch.

(Uso Ini^obar (^Iosil)

1 table'Spoonful of sugar. 1 wine-glass of brandy, j do. do. water. s pony glass of Curaçoa. The jaice of half a lemon I

do. do. Jamaica rom.

Fill the tuinbler with sbavcd ice, sbake -well, and orna- ment "with fi-uits of tiie seasou ; sip the nectar tbrougb & Btraw.

21. Roman Punch. (Uso largo bar glass.)

1 table-spoonful of sugar. 1 do. do. 1 tea-spoonful of Curaçoa. 1 wine-glass of Jamaica rum. ^ do. do. brandy. The juice of half a lemon.

raspberry syrup.

Fill with shaved ice, shake well, dasb with port wine, and ornament with fruits in season. Imbibe through a Btraw.

22. Milk Punch.

^

(Uso large bar glosa.)

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1 table-spoonful offine white sugar# 2 do. water. 1 wine-glass of Cognac brandy. I do. Santa Cruz rum. j- Tumblerful of shaved ice. Fill with milk, shake tlie ingrédients well together, aiicl grate a little nutmeg ou top.