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

MARASCHINO PUNCH.

Roman Punch. (Use large bar-glass.)

Take 1 tablespoonful of powdered white sugar, dis– solved in a l i t t l e water.

1 table-spoonful of raspberry syrup. 1 tea-spoonful of Curaqoa. 1 wine-glass of Jamaica rum. >2 wine-glass of brandy. The juice ofhalf a lemon.

Fill with shaved ice, s hake well, dash wit h P o r t wine, and ornament with fr u its in season. Serve with a straw. Punch Grassot forming in Paris.) (The following recipe was given br M. Grassot, the eminent Zrench custodian of the Palnk Roynl, toMr. Howard Paul, the celebrated "Zntertainer,"when per–

(Use a large goblet.)

Take 1 wine-glass of brandy.

l tea-spoonful of Curacoa. 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 i ce, 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 bpr-glass.) Take 1 tea-spoonful ofpowdered sugar, dissolved in a little water.

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