1898 Mixology; the art of preparing all kinds of drinks ..

HAYWOOD'S MIXOLOGY.

30

Hot Scotch Punch.

Use small bar glass.

One-half wine glass of genuine Scotch

whiskey; fill up with boiling water, add sugar to taste and some thin, yellow shavings of lemon peel; stir, and serve. Irish Whiskey Punch.— No. 1. Use large bar glass. Add sugar to taste, slice of lemon, pour on boiling water, and then add one wine glass of genuine Irish whiskey. N. B. — This extracts the lemon flavor better than pouring the whiskey cold on the lemon. Irish Whiskey Punch. — No. 2. Use small bar glass. Sugar to taste, slice of lemon and a slice of thin yellow shavings of lemon, whiskey to taste, add boiling water. The making of Whiskey Punch is a fine art, and like poets a "punch-maker" is born, and cannot be made. Hot Brandy Punch. Use large bar glass. One wine glass of brandy, one-half wine glass of Jamaica rum, one tablespoon of sugar, one-half lemon sliced; fill glass with boiling water, stir, and grate nut- meg on top. Port Wine Punch. Use large bar glass. Two dashes of lemon juice, one tea- spoon of sugar, two slices of orange, one-half tablespoon of raspberry syrup; half fill tumbler with cracked ice, pour in two wine glasses of port wine, shake and ornament with berries; serve with straws. Sherry Punch. Make in same way as Port Wine Punch, adding two wine glasses of sherry instead of port. Claret Punch. Make in same way as Port Wine Punch, adding two wine glasses of claret instead of port. Sauterne Punch. Make in same way as Port Wine Punch, adding two wine glasses of sauterne instead of port.