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

1

48

GIN PUNCH.

Egg Milk Punch.

(A lai'ge bar glass.)

j

1 Egg. f table-spoon sugar. 1 wine-glass brandy. 1 pony-glass St. CroLx rum. i glass with fine ice. Pill up with milk—use the shaker in mixing—which must be done thoroughly to a cream. Strain; grate a little nutmeg on top, and it is ready.

El Dorado Punch.

1 table-spoon sugar. 1 pony-glass brandy.

, <■

ipony-glass Jamaica rum.

''

ipony-glass Boui'bon whisky. 1slice of lemon. FOl glass with fine ice; shake thoroughly. Dress with fruit, and serve with a straw.

Gin Punch. (A large bar glass.)

2 table-spoons white sugar. 1pony Seltzer. liwine glass Holland gin, 4 or 5 dashes lemon juice. Pill glass with fine ice. Shake well. Dress with 2 slices orange; onehalf slice pineapple, and berries; serve with astraw.