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

COLD RUBY PUNCH.

1 pineapple, sliced. 4 quarts of water. Sweeten to taste, and ice before serving.

Tip-top Brandy. (For a party of five.)

Take 1 bottle of champagne. ~ 2 bottles ofsoda-wp,ter..'~

1 liqueur glass of Curaqoa. ~ 2 table-spoonfuls of powdered sugar. ~-– i slice of pineapple, cut up. (

Put all the ingredients together in a small punch– bowl, mix well, ice and serve in champagne goblets.

Bimbo Punch,

Take 1 quart of brandy.g

1 gill of arrack.

I

6 lemons.

1 pound of loaf-sugar. j 1 quart of boiling water. I

Cut the lemons into thin s l ices, and steep them in the brandy for six hours. Remove the lemons without squeezing them. D i s s o lvethe sugar i n t h e wa t e r , and add it while hot to the brandy and arrack. Then let it cool. Ice and serve.

Cold Ruby Punch. Take 1 quart of Batavia arrack.

1 quart of Port wine. 8 pints of green tea.

Haama l oc k

M W~ ~ a

.Finest Quality.