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

HOT WHISKY PHNCH.

S5

1lump of sugar. 2slices pineapple, 2slices orange. 1 or 2dasheslemon juice. Fill with champagne. Stir well. Dress with fruits. Serve with a straw.

Vanilla Punch,

1 table-spoon sugar dissolved in a little water; 3or 4 dasheslemon juice.

2or 3 dashes Curacoa. 1 wine-glass brandy. 1 pony-glass Vanilla cordial. , Fill with fine ice. Mix well. Di-ess tastily with berries and fruit in season and serve with a straw. Or you can flavor with a little Vanilla extract instead of the cordial. ^

Hot"Whisky Punch. • •(A hot whisky glass.)

1

The juice of half a lemon, one or twolumps of sugar dissolved in one wine-glass hot water. 2 wine-glasses Scotch or Irish whisky. Fill o-lass with boiling water and place on top a thin slice of'lemon or a piece of the peel. Some grate a little nutmeg on top. Always place ice before the customer and allow a spoon to remain in the drink, in order that the partaker of the beverage can help himself to ice should the mixture bo too hot for him.