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

THE COMPLETE BARTENDER.

8

HOT MILK FUJ^CH.

U.

This drink is made in the same way as cold milk punch with the exception of using hot milk instead of cold, stir with spoon.

VAJ^ILLA PUJVCH.

26:

Use large bar glass,

spoonful of sugar

table

i table

2

wine glass of Brandy,

si)oonsful of extract of vanilla, i

3

dashes of lemon juice,

shake well

with cracked

ice,

fill

and ornament with slices of orange serve with straws.

CUBA CO J.

PUKCR.

27-

Use large bar glass, i table spoonful of white sugar, juice of half a lemon, y^ wine glass of Curacoa, ^ wine glass of Jamica Ram, i table spoonful of raspberry syrup, ^ wine glass of Brandy, fill the tumbler with cracked ice shake well and ornament with fruits in season, serve with straws.

ABSIJ^THE PUJfCH.

28.

Use large bar glass,

wine

i table spoonful of sugar, i

glass of Absinthe, juice of half a lemon yo.

wine glass of

with

Brandy, i table spoonful of orgeat syrup, fill

ice, stir

grapes and

with spoon, ornament with orange,

in

fruit

season.

29. EGG MILK PUJ^CH. Use large bar glass, i egg, i table spoodful of sugar, 1 >^ wine glass of Rum, (Santa Cruz, or St Croix,) fill }i of the tumbler with shaved ice, the balance with milk, shake well and grate nutmeg on top. wine glass of Brandy,