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

HAYWOOD'S MIXOLOGY.

33

Jamaica rum, one teaspoon raspberry syrup; fill shake, ornament with berries, and serve with straws. Medford Rum Punch. Use large bar glass. One tablespoon of sugar, one teaspoon of Jamaica rum, two dashes of ler^on juice, one and a half wine glasses of Medford rum; fill with ice, shake, dress with orange, lemon, and serve with straws. Hot Arrac Punch. Use large bar glass. Tablespoon of sugar, one-half pony glass of St. Croix rum, one-half juice of lemon, one wine glass of arrack; fill with boiling water, stir, and grate nutmeg on top. Sampson Punch Use large bar glass. One lump of sugar, one-half pony brandy (Cognac), one-half pony curacoa, one-half a lemon, cracked ice; fill up with champagne, stir, ornament with ber- ries, and serve with straws. Spread Eagle Punch. Use punch-bowl. Put in and blend, one bottle fine Scotch whiskey and one bottle of Monongahela, peel of two lemons, sugar and boiling water to suit taste. Cider Punch. [For Party.] Pare a lemon very fine, and on it pour half a bottle of sherry, add four ounces of sugar, juice of one lemon, grated nutmeg and quart bottle of cider; put it in punch bowl with a slab of ice; add just before serving four wine glasses of brandy, and few cucumber slices. Egg" Milk Punch Use large bar glass. One egg, one tablespoon of sugar, one wine glass of brandy, one-half wine glass St. Croix rum; fill one-half glass with ice, the balance with milk, shake well, strain, and grate nutmeg on top. Curacoa Punch. Use large bar glass. One-half tablespoon of sugar, one- quarter wine glass of Jamaica rum, one-half pony glass of curacoa, juice of half lemon; fill tumbler one-half full of ice, stir, ornament with fruit, and serve with straws. with ice,