1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

lO

1

should be in shape

obelisk, or cone, and if you

like an

j|

cannot freeze it,

have a block cut.

Place this in the centre

Lay in the lemons, which should Followed by the rum and maraschino ;

of a silver punch bowl.

be beautifully sliced.

in which the syrup must now be well blended.

Pour in the

champagne, and

serve, and iceberg punch will

be pro-

nounced the thing for Summer Fetes on broiling days.

The Monaco "Casino'' Punch.

2 Bottles, 1 Bottle, i Pint. 1 Bottle, i Pint.

Sauterne, Dry Sherry, Cognac,

Sparkling Moselle, Lemon Water Ice,

2 Rings quartered

Sliced Pine Apple,

Mixing. Lay the sliced pine apple at the bottom of the bowl, and pour the cognac upon it; then add the dry sherry and the sauterne, stand the bowl in the ice for one hour. Put in the lemon water ice, add the sparkling moselle, (which should be well iced) and serve.

Lord of the Isles Punch.

Islay Whiskey,

1 Bottle.

Curacoa,

J Pint.

Lemons,

2.

White Lump Sugar, 3 oz. Strained Hot Infusion of Green Tea, i Pint. Arrack, 1 Dash. Guava Jelly,

1 Tablespoonful.

Mixing. Stir in the jelly, and place the jug containing them in hot water, or in a Bain Marie^ so that they may keep nearly at boiling point. Into a punch bowl put the curacoa, the juice of 2 lemons, Dissolve the sugar in the hot tea.