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

52

SAXTTEENE PUNCH.

1 wine glass St. Croix rum. 1 pony of old brandy. Stir well. Dress with fruits, and serve with a straw.

PortWine Punch.

(A large bar glass.)

itable-spoon sugar, itable-spoon orchard syrup.

1 or 2dashes lemon juice. lA wine-gla.ss Port wine. FiU up with fine ice, stir well, and dress top with fruits in season. Serve with a straw.

Roman Punch.

(A large har glass.)

ifill glass with fine ice. 1 table-spoon sugar.

2or 3 dashes lemon juice. Juice of half an orange. i pony Cui'acoa. i wine-glass hrandy. i pony " Jamaica Rum. Stir well. Dash with port wine. Dress with fruit. Serve with straw.

Sauterne Punch.

Is composed of the same ingredients as Claret Punch, but substituting Sauterne wine for claret.