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

- 47- 77. TOLEDO PUNCH. (Use a large punch bowl.)

This punch is only prepared for parties, and the author composed it for one of the most prominent establishments in the Wes+, and styled it "Toledo." Mix as follows : Place 2 pounds of loaf sugar in the bowl ; 4 or 5 bottles of I_>lain soda water ; 4 Lemons, the jmce only; · 1 qt. of French Cognac; 1 small bunch of Wintergreen; 4 OranO'es and 1 Pineapple (cut up) ; :1Ild add the slices into the bowl and also Strawber – ries and Grapes in season; Mix the ingredients well with a spoon or ladle and add: 6 bottles of Champagne; 1 bottle of Brandy; 1 1/2 gallon of Water and mix up well together in to the bowl, and you will have one of the finest punches eVBr made. It is understood that this punch must be cold, smrounded witli ice, the same as other punches. After having the entire punch well mixed, take. a large fancy goblet, and fill it with the above mixture and dress it with oranges, strawberries, pineapples in season, etc., etc. 78. ABSINTHE COCKTAIL. (Use a large bar glass.) Fill up with ice ; 3 or 4 dashes of gum syrup ; 1 dash of Bitters (Boker's genuine only) ; 1 dash of Anisette ; 1 / 4 wine glass of water ; 3/4 wine glass of Absinthe; 2 bottles of French Claret; 4 bottles of Rhine Wine ;