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

HAYWOOD'S MIXOLOGY.

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berry syrup, one tablespoon of white sugar, juice of one-half lemon; fill tumbler with ice, shake, dress with fruit and serve with straws. Philadelphia Fish House Punch — Original Recipe Use large bar glass. One tablespoon of sugar, one-half pony glass of peach brandy, one-half pony glass Cognac brandy, one-half pony glass Jamaica rum, one-half wine glass water, half a lemon; fill with cracked ice, shake well and serve. Imperial Punch. [For Party.] One bottle of claret, one bottle of soda, five tablespoons of sugar, one-quarter grated nutmeg, one-half pony mareschino (liquor), ice, few slices of nutmeg, two or three bay leaves; put into pitcher, mix well, and serve in small bar glasses. St Charles Punch Use large bar glass. One tablespoon of sugar, one wine glass of port wine, one-half wine glass of brandy, few dashes of lemon; fill up with cracked ice, ornament with fruit, and serve with a straw. Army and Navy Punch. [For Party of 20.] Use four bottles of champagne, well iced, one bottle of Cog- nac, six oranges and one pineapple; slice the fruit and pour over them in a bowl, the Cognac, let them steep for two or three hours in a cool place, add the champagne and serve with ladle in champagne glasses. National Guard Punch One tablespoon of sugar, juice of half a lemon, one-half wine glass of California (or Cognac) brandy, one wine glass of catawba wine, one-half pony glass raspberry syrup; fill with ice, mix, and serve with straws. Manila Punch. Use large bar glass. One tablespoon of sugar, two table- spoons of vanilla extract, one wine glass brandy, dashes of lemon and raspberry juice; fill with cracked ice and serve with straws. St. Croix Hum Punch. Use large bar glass. One taolespoon of sugar, juice of one- half lemon, one wine glass St. Croix rum, one-half wine glass