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

PHILADELPHIA BOATING PUNCH.

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Fill goblet ■with fine ice; dress top with pieces orange, pine apple, &c.

OrchardPunch. (A largebar glass.)

2 table-spoons orchai'd sjrup. 2 or 3 dashes of hme or lemon juice.

ipony pineapple syrup. Fill glass with fine ice. 1wine-glass California brandy. Stir well. Di'ess with fruits, dash with a little Port wine, and serve with a straw.

Orgeat Punch. (A large bar glass.)

litable-spoon orgeat syrup. IJ wine-glass brandy. 4 or 5 dashes lemon. Fill glass with fine ice. Shake well. Dress with finiits; top off with a dash of Port wine. Serve withstraw.

PhiladelphiaBoatingPunch. (A large bar glass.)

Fill glass with fine ice. 1 table-spoon sugar. 1or 2 dashes lemon juice.