1895 American Bar-Tender by R. C. Miller

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SEE PAGES I TO 6.

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32. Raspberry Punch.

i/^ gill of raspberry juice, or vinegar. ^ lb. lump-sugar.

3>^ pints of boiling water. Infuse half an hour, strain, add pint of porter, 3^ to Ipint, each, of rum and brandy (or either i to 2 pints,) and add more warm water and sugar, if desired weaker or sweeter. A liqour of glass Curacoa, noyau, or maraschino, improves it. 33. National Guard 7th Regiment Punch. (Use large bar glass.) I table-spoonful of sugar. The juice of a of a lemon. I wine-glass of brandy, I do. do. Catawba wine. Flavor with raspberry syrup. Fill the glass with shaved ice. Shake and mix thor oughly, then ornament with slices ot orange, pineapple, and berries in season, and dash wih Jamaica rum. This delicious beverage should be imbibed through a straw. 34. St. Charles' Punch. (Use large beer glass.)

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1 table-spoonful of sugar. I wine-glass of port wine. Ipony.glass of brandy. The juice of of a lemon.

Fill the tumbler with shaved ice, shake well, and ornament with fruits in season, and serve with a straw.