1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

I06

Mixing.

Put the grated pine apple in a bar-glass, add the

thin syrup, then the Santa Cruz rum and the lime juice.

Fill

up with shaved ice.

Stir well together, with half a thin

slice of lemon quartered, and serve with straws. The ad- vantage of this pic-nic punch is that the ingredients may be taken in separate bottles, and no more made than is really required.

Bourbon Punch.

Bourbon Whiskey, o, p.

3 Gallons.

Cognac,

1 Pint.

Spirit Tincture of Lemon,

1 Pint.

Tincture of Seville Oranges,

i Pint.

Tincture of Cloves ; Tincture of Nutmeg,

Coriander ;

2 Fluid ozs. each.

Allspice

;

\

do.

4 Gallons.

Syrup,

Mixing. Pour the whiskey over them, and mix well with the brush agitator. Pour in the syrup gradually, and mix all together. Let it stand 3 days, then bottle in dark green glass bottles, and store in a cool place till wanted. Place the tinctures in a large jar.

Bourbon Milk Punch.

Bourbon Whiskey,

6 Pints.

Cognac,

1 Pint.

Rum,

1 Pint.

Tincture of Nutmeg,

i oz.

Coriander,

\ oz.

do.

Tincture of St. Michael's Oranges,

1 oz.

Lime Juice, New Milk, Thin Syrup,

1 Quart.

3 Quarts.

3 Quarts.