1887 The bar-tender's guide

MARASCHINO PUNCH.

74

Dissolve the sugar in a wine-glass of boiling hot water, then add the whiskey, and lastly the balance of the hot water. Punch G-rassot. (The following recipe was given by M. G-rassot, the eminent French cus- todian of the Palais Royal, to Mr. Howard Paul, the celebrated " Enter- tainer," when performing in Paris.)

(Use a large goblet.

Take 1 wine-glass of brandy. 1 tea-spoonful of Cura9oa. 1 drop of acetic acid.

2 tea-spoonfuls of simple syrup. 1 tea-spoonful of strawberry syrup. >^ of a pint of water. Half a small lemon, sliced.

Mix, serve up with ice, in large goblet, and, if pos- sible, garnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot.

Maraschino Punch.

(Use large bar. glass.)

Take 1 tea-spoonful of powdered sugar, dissolved in a little water. 1 wine-glass of brandy. 2 dashes of Arrack. % pony-giass of Maraschino. The juice of half a small lemon. Fill the tumbler with shaved ice, shake well, orna- ment with fruit and berries in season, and serve with a straw.