1884 Scientific bar-keeping

SCIENTIFIC BAR-KEEPING.

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ORGEAT PUNCH. 1% tablespoonfuls orgeat syrup; 1% wine glasses of brandy ; juice of % a lemon, and nil the tumbler with shaved ice. Shake well, ornament with berries and dash port wine on top. VANILLA PUNCH.— i tablespoonful of sugar ; i Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon and flavor with a few drops of vanilla extract. wine glass of brandy ; the juice of % of a lemon. water the juice of half a lemon. Fill the tumbler with shaved ice, shake well and ornament with fruit. PINEAPPLE PUNCH (for twenty).— 4 bottles of cham- pagne ; 1 pint of Jamaica rum ; 1 pint of brandy ; 1 gill of Curacoa ; juice of 4 lemons ; 4 pineapples, sliced. Sweeten with pulverized white sugar. Put the pineapples with one pound of sugar in a bowl, and let them stand until the sugar is well soaked in the fruit then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the centre of the bowl, and ornament it with loaf sugar, sliced orange and sea- sonable fruits. Serve in champagne glasses. ; pony glass of Curacoa ; CURACOA PUNCH.— i tablespoonful of sugar ; i wine glass of brandy ; y 2 wine glass of Jamaica rum ; i wine glass of