1884 The complete bartender. Art of Mixing Plain and Fancy Drinks

THE COMPLETE BARTENDER.

CLARET PU.YCH. The same as Port Wine punch, using Claret instead of

^0

I Port Wine.

CHAMPA GJ^E PU.YCR. for three persons,

\21

I Quart bottle of Wine,

i orange cut in small slices,

i^

wine glass of orgeat syrup, 2 table spoonsful

pound of sugar, i

and

of lemon

champagn

serve

juice;

in

stir,

glasses,

ornament each glass with i slice of pine-apple and berries in

season.

MISSISSIPPI PimCH.

22

Use large bar glass. ^ wine glass of Bourbon Whiskey, y^ wine glass of Brandy, yi wine glass of Jamaica Rum, ^ wine glass of water, 5^ wine glass of raspberry syrup, i table spoonful of while sugar, the juice of a small lemon, fill tumbler with cracked ice, shake well and serve with straws, ornament with fruit.

MILK PUJ^CH.

23

'

Use large bar glass, wine glass of Brandy, }^ wine glass of Rum, (Santa Cruz or St. Croix) i table spoonful of sugar, i

with

tumblerful of cracked ice,

shake well

tnilk

yi

fill

together and grate nutmeg on top

ROMAN PUJiCH.

24.

Use large bar glass, pony glass of raspberry syrup, y^ wine glass of Jamaica Rum, juice of quarter of a lemon, i table spoonfull of Curacoa, ^ wine glass of Brandy, i table spoonful of Port Wine, fill with cracked ice, shake well, top with fruits in season, and serve with straws* i table spoonful of sugar, ]/2