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

24

WEHMAN'O BAETENDEES' GUIDE.

Sauternc Puiicli.

Is composed of the same ingredients as Claret Punch, but substituting Sauteme wine for claret.

7tli Beg-imentPunch.—rUse a large bar glaae.J

1 tablespoon Sugar. 2or 3 dashes Lemon Juice. 1 wine glass Brandy. 1 wine glass Catawba"Wine.

Flavor with raspberry syrup. Fill glass with fine Ice; shake well. Dress with fruits. Dash with Jamaica rum and serve with a straw.

Sherry WinePunch.—(Usea large bar glass.)

Fill glass with fine ice 2 wine glasses Sherry. 1 table-spoon Sugar. o.. ^ ^ dashes Lemon Juice.

with fruits and top off with a little claret,

oerve with a straw.

69th BegmientPunch.—(Usea hot whiskey glass.) Vz ^ne gla.ss Irish Whiskey. ^ wine glass Scotch Whiskey. 1 tea-spoon Sugar, o or 3 dashes Lemon Juice. The lmh^h°r glasses Hot AVater. cold nlght.^

above adds greatly to one's comfort on a

St.CharlesPunch.—(Use a large bar glaaa.) L^^ble-spoon Sugar. A ot Lemon Juice. 7 Wine glass Port Wine, pony glass Brandy. Pin with flu® ^ort Wine, and serve wfth a stSw"""