1895 Modern American drinks; how to mix and serve all kinds of cups and drinks



Chocolate Punch. A mixing-glass half-full fine ice, add one table- spoonful fine sugar, one egg, one-half jigger port wine, one-half jigger brandy, the juice of half a lemon ; shake well, strain into fancy glass. Cider Punch. Dissolve one tablespoonful fine sugar with a lit- tle water and the juice of a quarter of a lemon in a mixing-glass, fill half-full with fine ice, add one pony brandy, fill np with cider; mix well. Serve on ice, with straws, trim with fruit in season. Claret Punch. Dissolve one and a half tablepoonsfuls fine sugar with one jigger water in a large mixing-glass, add the juice of a quarter of a lemon, two jiggers shake well, serve in a long thin punch-glass, leave on ice or strain, trim with fruit. If on ice serve straws. Club Punch. One tablespoonful fine sugar dissolved in a little water in a mixing-glass, fill glass half full fine ice, add the juice of half a lemon, one-third jigger Jamaica rum, two-thirds jigger St. Croix rum; mix well, strain into a fancy glass, trim with fruit, top off with a little port wine. claret, fill the glass with fine ice;

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