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

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WEHMAN'S BAETENDEKS' GUIDE.

Orange Punch.

^ pint of Kum. ^ pint of Brandy. >4 pint of Porter. 3j4 pints of boiling Water. % lb. Loaf Sugar. 4 Oranges.

Infu^se the peel of 2, and the juice of4 Oranges with the sugar m the water for hour ; strain, and add the porter, rum and brandy. Sugar may be added, if it is desired sweeter. A liquor glass of Ourajoa, Noyeau, or Maraschino is con sidered an improvement aionfwma°4"yer.^' 8tl^ui!ng^el'onrfor''ora^^^^^^^ Rochester Punch—riTor a smallparty.) 2 bottles ot- Catawba. iSsESr„?'sr.;s,»'' 2 wine glasses of Maraschino 2 wiim glasses of Curacoa Flavor with ripe strawberries ds is . • e k i season, add a few drnns f^ 1 Should strawberries not be in a cooler. extract of peach or vanilla. Ice in

Absinthe Pnnch.-rUae afar,e l,ar glass.) ' 1 table-spoonful of Sugar 1 Wine glass of Absinthe. Juice of^a lemon, ^ wine glass of Brandy Fill , and fruit in season. HotBrandyPimch.-rUse a large besr glass.) 1 wine glass of Cognac Brandy ^ wine glass of Jamaica Bum 2table-spoonfuls of White Sugar FiU gl^ wi/rr^r ®."°e9. the top.

'°™®-nient with orange, grapes

ith boiling water, stir well and grate nutmeg over