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

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WEHMAN'S BAETENDEES' GUIDE.

Canadian Punch.—(For a amallparty.) 2 quarts of Eye Whiskey. 1 pint of Jamaica Eum. 6 Lemons,sliced. 1 pineapple, sliced. 4 quarts of water. Sweeten to taste, and ice before serving.

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Spread Eagle Punch.—(Fora social party. >

1 bottle of Islay Whiskey. 1 bottle of Monongahela.

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Lemon peel, sugar and—boiling water at discretion.

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Century Club Punch.—

1 pint old Santa Cruz Eum. 1 pint of old Jamaica Eum. w+K of water, ith the addition of lemon juice and sugar to suit the taste, Jus makes a nice punch.

Pineapple Punch.—(Fora party often.) 4bottles of Champagne. 1 pint of Jamaica Eum.

1 pint of Brandy. 1 gill of Cura^oa. Juice offour Lemons. 4 Bineapples sliced. Sweeten to taste with pulverized white sugar.

bow^l anrt of a pound of sugar in a gias.s nCieaoX them stand until the sugar is well leaked in tlie Champagne " other ingredients, except the Cha mixture stand in ice for about an hour,then add the ^sea^on'^®' ornament with sliced orange, and other fruits Serve in Champagne glasses. punch is sometimes made by adding sliced pine apple to brandy punch. j r