1887 The bar-tender's guide

BBASTDY AND BUM PUNCH.

65

Brandy Punch.

(Use large bar-glass.

Take 1 tea-spoonful of powdered white sugar dis- solved in a little water. * 1 tea-spoonful of raspberry syrup. 1 wine-glass of brandy. K wine-glass of Jamaica rum. Juice of half a lemon. 2 slices of orange. 1 piece of pineapple. Fill the tumbler with shaved ice, shake up thor- oughly, and dress the top with berries in season. Serve with a straw.

Brandy and Rum Punch.

(Use large bar-glass.)

Take 1 table-spoonful of powdered white sugar, dis- solved in a little water. 1 wine-glass of Santa Cruz rum. % wine-glass of brandy. Juice of half a small lemon. 1 slice of orange (cut in quarters). 1 piece of pineapple. Fill the tumbler with shaved ice, shake well, and dress the top with sliced lime and berries in season. Serve with a straw.

*The sugar is first dissolved in a little water, because it does not readily dissolve in spirits.