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

64 WEHMAN'S BARTENDERS' GUIDE.

Punch a la Komaiuo.—("For a party offifteen.)' 1 bottle of Rum. 1 bottle of Wine. 10 Lemons. 2 sweet Oranges. 2 pounds of powdered Sugar. 10 Eggs.

Dissolve the sugar in the juice of the lemons and oranges, adding the thin rind of one orange; strain through a sieve into a howl, and add by degrees the whites of the eggs beaten to a froth. Place the howl on ice for a while, then stir in briskly the rum and the wine.

Black Stripe.—(Use a email bar glass.) 1 wine glass of Santa Cruz Rum. 1 table-spoonful of Molasses.

This drink can either he made in Summer or Winter; if In the formerseason,mix in one table-spoonful of water and cool with shaved ice; if in the latter, fill up the tumbler with boiling water. Grate a little nutmeg on top.

Bum Fustian.

1 quart of strong Ale. 1 pint of Gin. 1 bottle of Sherry. 12 Eggs. 12 large lumps of Sugar. 1 stick of Cinnamon. 1 Nutmeg,grated. 1 Lemon.

Whisk up the yolks of the eggs and add the ale and gin. Put the Sherry into a sauce pan with the cinnamon, nutmeg,sugar, and the rind of the lemon peeled very thin; when the wine boils, pour it upon the ale mixture and drink while hot.

Saratoga Cooler.—(Use a large bar glass.) 1 tea-spoonful of powdered white Sugar. Juice of half a Lemon. 1 bottle of Ginger Ale. 2small lumps of ice. Stir well and remove the ice before serving.

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