1884 The Modern Bartenders' Guide by O. H. Byron

46

CHAMPAGNE PUNCH.

HotBoland Punch.

/

1 lump sugar. 2 wine-glasses boiling water. " Scotcli whisky. 1 table-spoon ginger ale.

\ (

BrandyPunch. '

(A large bar glass.) •

1 table-spoon sugar dissolved in a little water, i of a smalllemon. , i-wine-glass St. Croix rum. i-i '' brandy. 1 piece pineapple. 1 or2slices orange. Fill glass with fine ice. Shake well. Dress with fruits and serve with a straw.

ChampagnePunch.

(Serve in champagne goblets.)

*,

1 quart bottle wine, i lb. sugar. 1 orange sliced. The juice of1lemon. 3 or 4slices of pineapple. 1 wine-glass strawberrysyrup. Dress with fruit, and

serve.