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

"WEHMAN'S BARTENDERS' GUIDE.

HotIrlslx Puncli.—(XJae a hot water glass.) 1 or 2lumps Sugar.

1 or.2 daslaes of Lemon Juice. 1 wine glass Irish Whiskey. Fill up with hot water; stir weli. Place a slice of lemon on top, grate a little nutmeg,and serve.

KirschwassepPuncli.—(Use a large harglass.)

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Yz table-spoon Sugar.

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2 or 3 dashes Lemon Juice. 3or4 dashes Chartreuse. 1 wine glass Kirschwasser. Fill Y of the glass with fine ice. Dress with Fruits; serve with a straw.

Medford BumPunch.-rUse a large har glass.) Fill glass with fine ice. Y table-spoon Sugar. 1 ^ ^"-shes Lemon Juice. IX glass Medford Rum. cj-! ^amaiea Rum. Stir well. Dress with fruits. Serve with a straw.

Milk Punch.—(Use a large bar glass.) Vi glass fine ice.

X table-spoon Sugar. 1 wine glass Brandy. 1 wine glass St. Croix Rum 17111 ^ Jamaica Rum. with"a little n'^tme™'on top"! together,strain,and serve up, HotMilkPuncli.—CUse a large bar glass.) 1 table-spoon of Sugar. X wine glass St. Croix Rum. X wme glass Brandy, till the glass with Hot Milk. Mi't 11 VMliU XIUL Always mix'wRli't top. and serve, va x ith a spoon. Never use the shaker to this.