1885 New Guide Hotel Bar Restaurant

PUNCHES.

109

Mixing, Lay the slices of lemon which should be very thin, in the bottom of the bowl, also the preserved ginger. Pour the spirit on to this. Pour in and blend the syrups with it, stand on the ice for an hour. Just before serving, add a bottle of sweet aerated water, champagne if preferred. Mix the rum together.

Rip Van Winkle in a Bar Glass.

Put a glass of Bourbon whiskey in the glass, then put in a 6d. strawberry lemon, or raspberry ice, fill up with a split lemon, use straw in drinking, and you will fancy you are in the realms of the ancient gods drinking the nectar of Apollo

himself.

The Quebec Punch.

Rye Whiskey, Jamaica Rum,

1 Quart.

1 Pint.

Lemon,

1 Sliced.

Thin Syrup,

3 Pints.

Ice Shaved,

1 Pint.

H

the lemon

Cut

Mixing,

rings, add the rye

into

five

— stand

w^hiskey, Jamaica rum, and syrup.

Blend thoroughly

Add shaved ice, and serve.

on the ice for an hour.

Iceberg Punch.

Bay Rum,

1 Pint.

Maraschino, Champagne,

1 Pint.

2 Bottles.

Lemons,

2 Sliced.

Syrup,

1 Pint.

4 lbs. or more.

Ice,

Mixing,

Freeze a large block of clear water ice, fixing

it bunches of grapes, strawberries, barberries, &c. It

in