1884 Scientific bar-keeping

PUNCHES

In making hot punch, always put in the liquor before the water. . In cold punch put the water in first. It needs con- siderable skill and practice to compound a satisfactory punch for a large party. BRANDY PUNCH, for a party of ten, requires y 2 gallon of water ; 1% quart of brandy ; 2 gills of Jamaica rum ; 1 pound of sugar ; juice of 3 lemons ; 1 orange, sliced ; y 2 pine- apple, pared and cut up ; 1 gill of Curacoa ; 1 gill of rasp- berry syrup ; ice, and add berries. Mix the materials well to- gether in a large bowl. BRANDY PUNCH. — 1 tablespoonful of raspberry syrup ; 2 tablespoonfuls of white sugar ; 1 wine glass of water ; 1% wine glasses of brandy ; % small lemon ; 2 slices of orange ; a piece of pineapple. Fill the tumbler with shaved ice, shake well, and dress the top with berries ; serve with a straw. ( Use large bar glass.)

WESTERN PUNCH.— 1

% wine

wine glass of brandy ;

y 2 wine glass of Bourbon whisky ; iy 2 tablespoonfuls of powdered white y 2

glass of Jamaica rum ; wine glass of water ;

; % of a large lemon.

sugar

Fill a tumbler with shaved ice.

Ornament with grapes or berries and serve with straws.