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

THE COMPLETE BARTENDER.

9

30. PHILADELPHIA FISH HOUSE PUJ^CH.

y^ pony

Use large bar glass,

i table spoonful of sugar,

^^ pony glass Cognac Brandy, }'2

glass of Peach Brandy,

pony glass Jamaica Rum,

wine glass of water,

half of a

]4,

with cracked ice and shaek well

small lemon,

fill

ST. CROIX RUM PUJfCH.

31.

Use large bar glass

i table spoonful of sugar, juice of half

Croix Rum.

i tea spoon

wine glass of St

of a lemon,

i

^ wineglass of Jamaica Rum, fill

with

; full of rasberry syrup,

shake well and ornament with fruits in season,

cracked

ice,

:

f serve with straws.

I

ST. CHARLES

PUJ^CH

\32.

Use large bar glass

i table spoonful of sugar, juice of

one half of a small lemon, i wine glass of Brandy, fill the tumbler with cracked ice, shake well wine glass of Port Wine J^

i and ornament with fruits in seoson. serve with straws.

\33. KIRSCHWASSER PUJfCH. Use large bar glass, i table spoonful of sugar, juice of half of a small lemon, i^^ wine glasses of Kirspwhasser fill with

in season and

, cracked ice, shake well ornament with

fruit

serve with straws.

MED FORD RUM PVMCH.

34.

Use large bar glass,

i table spoonful of sugar, i

tea-

poonful of Jamica Rum, 4 dashes of lemon juice, ij^ with cracked ice, shake well ornament with orange, berries, etc., and serve with straws. glasses of Medford Rum, fill