1887 The bar-tender's guide

ARRACK PUNCH.

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Dissolve the sugar the water* then pour in the whiskey, add the balance of the water, and put in a small piece of lemon rind or a thin slice of lemon. Before using the glass rinse it in hot water. with one wine-glass of

Cold Whiskey Punch.*

(Use large bar-glass.)

Take 1 table-spoonful of powdered white sugar dis- solved in a little water. Juice of half a small lemon. 1% wine-glasses of Irish or Scotch whiskey. Fill the glass with shaved ice, shake well, and dress the top with two thin slices of lemon, and berries in season. Serve with a straw.

Arrack Punch.

(Use medium bar-glass.)

Take 1 table-spoonful of powdered white sugar dis- solved in a little water. Juice of half a small lemon.

1 pony-glass of Batavia arrack. 1 wine-glass of Jamaica rum.

,

1 piece of pineapple. Fill the glass with shaved ice, shake well, and dress the top with berries in season. Serve with a straw. made for a number of persons to be used at table, it ought alway s to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way, the materials get more intensely amalgamated than cold water and cold whiskey ever get. *When this "beverage is