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

WEHMAN'S BARTENDERS' GUIDE.

23

Ovcliard Puncli.—(Use a large bar glass.) 2table-spoons Orchard Syrup. 2 or 3dashes of Lime or Lemon Juice. pony Piueappio Syrup. ?iii glass with lino ice. 1 wine glass California Brandy. Stir well. Dress with fruits, dash with a little Port wine,and serve with a straw. Mi >

OrgeatPuucli.—(Use a large bar glass.) table-spoon Orgeat Syrup.

1Yz wine glass Brandy. 4 or 5 dashes Lemon. Fill glass with fine ice. Shake well. Dress with fruits; top off with a dash of Port wine. Serve with a straw. Pliilatlelpliia Boating Puncli.—(Use a large bar glass.) Pill glass with line lee. 1 table-spoon Sugar. 1 or 2dashes Lemon Juice, t wine glass St. Croix Rum. 1 pony of Old Brandy. Stir well. Dress with fruits, and serve with a straw.

PortWinePimcU.—(Use a large bar glass.) Yz table-spoon Sugar. Yz table-spoon Orchard Syrup.

1 or 2dashes Lemon Juice. \Yz wine glass Port Wine. Pill up with fine ice, stir well, and dress top with fruits in sea son. Serve with a straw.

KomanPuncli.—(Use a large bar glass.) Yz fill glass with fine ice. 1 table-spoon Sugar. 2 or 3dashes Lemon Juice. Juice of half an Orange. Y pony Cura9oa. Yz wine glass Brandy. Yz pony glass Jamaica Rum.

i, Stir well. Dash with Port wine. Dress with fruit. Serve with a straw.