1888 Harry Johnson's new and improved bartender's manual (1888)

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3/4 lb. of loaf sugar; 4 Oranges.

Inf use t he peel of 2, and the juice of 4 oranges with the sugar in the water for 1 /2 hour ; str ain, and add the port er, rum and brandy. Sugar may be added, if it is desired sweeter . A liquor glass of Cura<;ioa, Noyeau , or Maraschino is col'l.sider ed an impr ovement. Instead of using both , rum and brandy, l1/2 pints of either alone will answer . This is also an excellent r ecipe for Lemon Punch • by substituting lemons for oranges. 1 pony ·of Brandy ; 1 pony of Cura<;ioa ; 1/2 pony of J amaica rum; 1/2 pony of Bombon; 1 t able-spoonful of powder ed sugar, dissolved in a littl e water; 1 slice of Lemon ; Fill th e twnbler with fine ice ; sh ak e well and orna– ment wit h berries or small pieces of orange, serve with a straw. 233. FEDORA. (Use a large bar glass.)

234. ROCHESTER PUNCH. (For a small party.)

2 bottles of sparkling Catawba ; 2 bottles of sparklin g Isabella ; 1 bottle of Sauteme ; 2 wine glasses of Mar aschino ; 2 wine glasses of Cm a<;ioa.

Flavor with r ipe strawberries. Should strawberries not be in season, add a f ew drops of extract of peach or vanilla. Ice in a cooler.