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

WEHMAN'S BAETENDEKS' GUIDE.

TPuiJCli Grassot.—(Use a large goblet.) 1 ■wino glass o£ Brandy. 1 tcu-sijoonl'ul of Cura90a. 1 drop of Aoetic Acid. 2 tea-spoonfuls of simple Syrup. 1 tea-spoonful of Strawberry Syrup. li of a pint of "Water. Half a small Lemon, sliced.

Idix, servo up with ice, in large goblet, and, if possible, garnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot. This recipe is credited to M. Grassot, of the Palais Koyal, France.

Regent's Puncli.—(Use a punch bowl.) pint of strong Green Tea (hot).

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lli pint of Lemon Juice. lyi pint of Capiilaire. 1" pint of Jamaica Bum. 1 pint of Brandy. 1 pint of Batavia Arrack. 1 pint of Cura^oa. 1 bottle of Champagne.

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1 Pineapple, sliced. 2 Oranges, sliced. Mix the ingredients well together in a punch-bowl, and add the wine and ice just before serving.

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Tea Punell.—(Use a heated metal bowl.)

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pint of good Brandy.

^ pint of Bum.

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X' pound of Loaf-Sugar, dissolved in water.

1 ounce of best Green Tea. 1 quart of boiling water 1 largo Lemon.

Infuse the tea in the "Water. Warm a silver or other metal bowl until quite hot; place in it the brandy, rum, sugar, and the juice of the lemon. The oil of the lemon peel should be lirst obtained by rubbing with a few lumps of the sugar. Sot the contents of the bowl on fire; and while flaming, pour in the tea gradually, stirring with a ladle. It will continue to burn for some time, and should be ladled into glasses while in that condition. A heate'd metal bowl will cause the punch to burn longer than if a china bowl is used.