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

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WEHMAN'S BARTENDEES' GUIDE.

Currant Slirub.—(General rulefor preparing.). 1 quart of sti'ained Current Juice. 1/4 pounds of loaf Sugar.

Boil it gently eight or ten minutes,skimming it well; take it off, and when luke-warm,'add half a gill of brandy to eveiy pint of shrub. Bottle tight. A little shrub mixed with ice water makes a delicious drink. Shrub may be made of cherry or raspberry juice by this method, but the quantity of sugar must be reduced. ImperialBrandy Pnncli.—('jF'or aparty oftwenty.) 1 gallon of water. 3quarts of Brandy. 1 pint of Jamaica Eum. 1% pounds of white Sugar. Juice of6Lemons. 3Oranges sliced. 1 Pineapple, pared, and cut up. 1 gill of Curacoa. 2 gills of Raspberry Syrup. Ice, and add Berries in season. Mix the materials well together in a large bowl,and you have a splendid punch. If not sweet-enough,add more sugar. HotBrandy and Bum Punch.—(Fora party offifteen.) 1 quart of Jamaica Rum. 1 quart of Cognac Brandy. 1 pound of white loaf Sugar. 4Lemons. Hub the sugar over the lemons until It has absorbed all the yellow part of the skins,then put the sugar into a punch bowi; add the ingredients well together; pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. Tip-Top Brandy.—CFor aparty offive.) 1 bottle of Champagne. 2 bottles of Soda water. 1 liqueur glass of Curacoa. 2 table-spoonfuls of powdered Sugar. 1 slice of Pineapple, cut up. Put all the ingredients together in a small punch bowl, mix well, ice and serve in champagne goblets. 3quarts of boiling water. 1 tea-spodnful of Nutmeg.

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