1895 Bartender's Guide by Berner-Mayer Co

Mulled Claret. 1 lump of loaf sugar, 4 dashes of lemon Juice, Yo teaspoonful of fine allspice, X teaspoonful of fine cinnnmon, X teaspoonful of fine cloves,2 wine glasses of clnret. Place in a dish, boil :l minutes, mixing all the time, strnin·into a lnrgo glnss nnd serve with nut– meg on top. Mull ed Cl a r et, No . 2. [Use large bar gin s.] 3 lumps of ugar, 2 dashes of lemon juice. 1 daslJ of lime juice, 1 teaspoonful of ground clmprigs of mint pressed, Yo glass of shaved ice, 1 wine glass of Medford rum. Mix well, strnin into a sou r glass, add n sprig of mint. Na tion a l Gu ard Punch . [Use large bar glnss.] 1 tablespoonful of sugnr. juice of half n lemon, 2 dashes of raspberry syrup. Fill the glass with shaved ice, 1 wine glass of brandy, 1 wine glass catawba. Stir well, trim with fruits, claslJ with Jamaica rum and serve with a straw. 19