1887 The bar-tender's guide

SIXTY-NISTTH REGIMENT PUXCH.

73

St. Charles' Punch.

(Use large bar-glass.

Take 1 tea-spoonful of powdered white sugar, dis- solved in a little water. 1 wine-glass of Port wine. 1 pony-glass of brandy. The juice of quarter of a lemon. Fill the tumbler with shaved ice, shake well, orna- ment with fruits in season, and serve with a straw.

Seventh Regiment National G-uard Punch.

(Use large bar-glass.)

Take 1 tea-spoonful of powdered white sugar, dis- solved in a little water. The juice of a quarter of a lemon. 1 wine-glass of brandy.

1 wine-glass of Sherry wine. Flavor with raspberry syrup.

Fill the glass with shaved ice. Shake and mix thor- oughly, then ornament with pieces of orange, pineapple, and berries in season, and dash with Jamaica rum, Serve with a straw.

Sixty-Ninth Regiment Punch.

(In earthen mug.)

Take Vz wine-glass of Irish whiskey. yi wine-glass of Scotch whiskey. 1 tea-spoonful of sugar. A small piece of lemon-rind. 2 wine-glasses of boiling hot water.