1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

PUNCHES.

ST. OROIX RUM PUNCH. 248. Into a puncli glass place a piece of ice and a jigger of St. Croix rum. Then place a spoonftil of sugar and the juice of two limes in a medium-size mixing-glass, and dissolve in a little plain soda or seltzer (a dash of Cura9oa is usually added). Pour into the punch glass containing the rum and ice. Stir, decorate and serve.

TIP-TOP PUNCH. 249. This term has been applied to many different decoctions by as many aspir ing bartended; but no beverage with this nameever became popular. Should any crank desire to have a tip-top punch brewed, by using any standard recipe for punches in this book his desires will be gratified, and he will declare his punch to be tip-top.

VANILLA CREAM PUNCH. 250. Place a heaping teaspoonful of sugar in a large mixing-glass; add ajigger of cognac,a dash of St. Croix rum,and a pony of cr6me de vanille. Fill the glass with good cream, place some cracked ice in a large shaker, pour the con tents ofthe mixing-glass into the shaker,shake well and serve in large cut glass with straws.

VANILLA PUNCH. 251. Place a piece of ice and ajigger of cognac in a punch glass; then take a medium-size mixing-glass, and place in it a small spoonful of sugar, the juice of two limes and a pony of crSme de vanille, dissolved in a little seltzer or plain water. Mix and pour over the cognac in the punch glass, decorate and serve.

VICTORIA PUNCH. 252. This punch,like the Tip-top Punch,exists onlyin the imagination ofa few over-ambitious bartenders; therefore, a recipe for making it is omitted,as OJily standard beverages are published herein.