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

HAYWOOD'S MIXOLOGY.

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Champagne Punch. [For 2 Persons.]

Use one quart bottle of wine, one orange in small slices, one-quarter pound sugar, two tablespoons of lemon juice, one wine glass of oregat syrup, stir, ice well, and serve; ornament each glass with pineapple and berries. Milk Punch. Use large bar glass. One tablespoon of sugar, one-half wine glass rum (St. Croix), one wine glass of brandy, one-half tumbler of cracked ice, shake well, and grate nutmeg on top; strain in fresh glass and serve. Hot Milk Punch. Use large bar glass and use same ingredients as Milk Punch, only using boiling milk instead of ice. Ale Punch. One quart of fresh ale, one wine glass sauterne, one of brandy, juice of one lemon, shred of yellow peel of lemon, toasted cracker on top, grate nutmeg and serve. Glasgow Punch. Juice of two lemons, dissolve therein two tablespoons of sugar, add old Jamaica rum to taste, cut a lime in two, and strain and serve. Roman Punch. Use large bar glass. One tablespoon of sugar, one-half wine glass of raspberry syrup, one wine glass of Jamaica rum, juice of one-half lemon; one tablespoon of curacoa, one-half wine glass of brandy; fill with cracked ice, shake well, and dress with berries ; serve with straws. Cocoanut Punch. [For 2 Persons.] Get two or more cocoanuts, split them and put the milk in a bowl, add ice, juice of one lime, two tablespoons of moist sugar, and some old St. Croix or Jamaica rum to taste; serve in cocoanut shells. Mississippi Punch. Use large bar glass. One-half wine glass of Bourbon whis- key, one-half glass of Cognac brandy, one-half wine glass Ja- maica rum, one wine glass water, one-half tablespoon of rasp-