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

-WEHMAN'S BARTENDEES'GUIDE.

Nectar Pimcli.

4^ pints of Eum. 2 quarts of Milk, boiling hot. 2 quarts of cold water. 2^ pounds of Loaf Sugar 15 Lemons. 1 nutmeg.

Cut off the peel of tho lemons very thin and infuse them for lortj-eight hours with a pint and a hall of the rum. Add to tue iniusion the water, the juice of tho lemons, the milk, and the nutmeg grated ; let it all stand for twentj'-four hours, sugar, strain through flannel, and bottle for use. It is ready to use at any time. Brandy and RiunPunch.—fUse a large har glass.) 1 table-spoonful of powdered white Sugar, dissolved in a little water. " 1 wine glass of Santa Cruz Bum. A Vilue glass of Brandy small lemon. 1 ^1. rTX " o F,„,) ' sss." wl...Sc'eTKirCYellitir

B1DoradoPunch r ttqo « ? . n. (Use a large bar glass.) 1 pony of Brandy. /i pony of Jamaica Eum ^ pony of Bourbon.

^ wS'er."^"' powdered sugar dissolved In a little A. slice of Lemon,

rill the tumbler with fin berries or small niecpK nf

well and ornament with pieces of orange. Serve with a straw.

OothiePunch.-rUee apancb bowl.) 4 bottles of still Catawba Wine 1 bottle of Claret. "■ 1 bottle of Champagne 3 Oranges. 10 table-spoonfuls of Sugar. juice of the oran^ms ^od Claret wines; add tho more, and then add the Cham'nafme