1888 The Police Gazette Bartenders Guide by Richard K Fox

:BARTEN DER' S GUIDE.

33

Sa nta Cruz Rum Punch. U:;e large bar glctss. T a ke ono tab lespoonful of powtlcrcc.I white s ugar, dissolrnd in a lit.Lie water. One win e-glass of Santa Cruz rum. One-quar ter wine-glass of J amaica rum. Fill t ho t umbler wit h s haved ice, s hnko well, a nd d ress the top with s liced lime and berries in s eason. Ser ve wit h a s t ra w. Hot Irish W his k ey Punch. Use 111edimn bar glass. Take one wine-glass J a .uieson 's or Dunville's I rish wh is key. T wo wine-g lasses of boiling-water. T wo lumps of loaf s ugar. Dissolve t he s ugat· well with one wine-glnss of the water ; the n pour in the whiskey ; add t he balance of the wat er, a nd put In a small piece of lemon r ind or a t hin s lice of lemon. Before us ing t he glass rinse it in hot water· Seve nth Regiment Nationa l Gua rd Punch. Use lw·gc liar glass. T ake one t easpoonful of powdered wh ite s ugar, d issolved in a lit tle water. T he juice of n. quarter of a lemon. One wine-glass of brandy. T wo or t hree das hes of lemon juice. On e s lice of orange (cut in quarters ).

One win e-glass of s herry wine. F lavo r with rnspberry syrup.

F ill t he glass wit h s haved ice. Shake a nd mix t hor– o ughl y, t hen ornament with pieces of orange, pineapple, and berries in season, and dash wi lh J amaica rum. Serve with a straw.