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

WEHMAN S BARTENDEKS' GUIDE.

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Essence ofRomanPunch for Bottlinsr. 1 quart of boiling Syrup. 1 quart of Brandy. ,1 quart of Jamaica Rum. 21 Eggs. 1 Lemon.

Beat the eggs to a froth with the juice of the lemon; stir in the liquors; filter through felt or close flannel,and add the syrup. Bottle for use. A little of this syrup in a tumbler two-thirds full of shaved ice, and well shaken, makes a delicious beverage.

Essence ofKirschwasserPunch tor Bottling.

7 gallons of plain Syrup. gallons of Lemon Juice. 5 gallons of Kirschwasser.

, , Mix thoroughly and strain through canton flannel. Instead of lemon juice^ pint of essence of lemon may be used.

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Essence ofBrandyPunchfor Bottling. 5 gallons strong Brandy. 3 gallons plain Syrup. pint of Tincture of Lemon peel, pint of Tincture of Orange peel. 3oz. Tincture of Allspice. wine glass Tincture of Cloves. N Mix the tinctures with the brandy and add the syrup.

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BootBeer.

1 oz. Yellow Dock. 1 oz. Wintergreen. 1 oz. Sassafras. 1 oz. Allspice. <4 oz. Coriander.

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oz. Wild CheiTy Bark.

R oz. Hops: 3 qts. Molasses.

, Pour boiling water on the above and let stand twenty-four hours; strain and add half pint yeast. It wiil be ready in twenty-four hours.