1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHMAN'S BARTENDERS' GUIDE.

21

ClaretPuncll.—("Use a large har glaaa.) lyi table-spoon Sugar.

1 slice Lemon. 2 slices Orange. Fill glass with fine ice. Pour in claret wine. Shake well. Dress with fruit in season, and serve with a straw.

Cosmopolitan ClaretPuncli.—(Vac a goblet.) Ullert with chopped Ice. 114 pony Brandy. ^table-spoon Sugar. Fill with Claret. Shake well and dress with berries and fruit, and serve.

Cliracoa Punch.—(Vae a large bar glaaa.) ji table-spoon Sugar. 3or -1 dashes Lemon Juice. 1 wine glass Brandy.

1 pony glass Curaijoa (red). ^ pony glass Jamaica Rum. Dress with fruits as usual. Fill with fine ice and sip through a straw.

Egg Millc Pmicli.—(Vae a large bar glaaa.) lEgg.

54 table-spoon Sugar. 1 wine glass Brandy. 1 pony glass St. Croix Rum. 14 glass with flue Ice. Fill up with milk—use the shaker in mixing—which must be done thoroughly to a cream. Strain ; grate a little nutmeg on top, and it is ready.

dinPunch.—(Vaea large bar glaaa.) 2table-spoons white Sugar. 1 pony Seltzer.

Il4 wine glass Holland Gin. 4or 5 dashes Lemon Juice.

Fill glass with fine ice. Shake well. Dress with 2 slices orange ; >4 slice pineapple, and berries ; serve with a straw.