1889 The American Bar-tender's Guide (Australia) by Jerry thomas

COLD WHISKY PUNCH.

+Dissolve the sugar well with one wine-glass of the water, then pour inthe whisky, add the balance of the water, and put in a small piece of lemon rind, or a thin slice of lemon. Be f ore using the glass, rince it in hot water. Hot Scoteh Whisky Punch. (Use medium bar-glass) Take 1 w i ne-glass of Greer's Old Vatted Highland whisky. 2 wine-glass of boiling water. Sugar to taste. ( A b ou t t w o l ump s o f l o a f – Dissolve the sugar with one wine-glass of the water+ then pour in the whisky, add the balance ot' the water, and put in a small piece of lemon rind or a t h i n s l i ce o f lemon. B e f o r e u s ing t he g l ass, rinse it i n ho t sugar). water. Col.d W'hisky Pu n ch . t (Use large bar-glass.) Take 1 table-spoonful of powdered white sugar dis– solved in a little water. Juice of half a small lemon. l>2 wine-glass of Irish or Scotch whisky. "Sugar does not readily dissolve in spirits; it is necessary, therefore, in making hot toddy or punch to put in the water before the spirits, or at least sufficient of the waterto entirely dissolve the sugar,taking care to warm the glassbefore pour– ing boiling water into it. The best Hot Whisky Punch is made with pulverized rock-candy. This is preferable to sugar, forany hot drinl-made of whisky or brandy. twhen this beverage is made for a number of persons to be used at table, it ought always to be made with boiling water, and allovved to concoct and cool fora day or twobefore it is put on the t*ble. In this way, the materials get more intensely amalgamated than cold water and cold whisky ever get.

Ha a e l o c k T O b a e o o a

Darl- and A romatic.