1884 How to mix drinks. Bar keepers' handbook (1884)

— 21 — BRANDY PUNCH. (Use large liar glass.)

Half tablespoon of sugar; Three to four raspberry syrup Juice of quarter lemon Use spoon and dissolve well in a little water;

Fill glass with shaved ice; add one and one-half wine glass Otard brandy; shake well; flavor with a few drops of Port wine ; ornament with fruit in season and serve with straws.

PORT WINE PUNCH. (Use large bar glass.)

Half tablespoon sugar; Half tablespoon pineapple syrup; Two or three dashes of lemon juice Dissolved with a little water; Fill up with shaved ice; shake well; ornament with fruit in season and serve with straw. GENERAL HARRISON EGG NOGG. (Use large bar glass.) One egg; Three-quarters tablespoon sugar; Fill glass with shaved ice; fill with cider; stir well with

grate nutmeg on top and

a spoon

; strain in large bar glass ;

serve.

ST. CROIX RUM PUNCH. (Use large bar glass.)

Small tablespoon of sugar Squeeze juice of half lemon Dissolve well in little water;

po^y glass of

one-half

add one wine glass of St. Croix rum ; fill up

Jamaica rum ; with fine ice ;

serve with straws.

dress with fruit ;