1900 Harry Johnsons Bartenders Manual (Mixellany)

— 1G8 — TOLEDO PUNCH. (Use a large punch bowl.)

This punch is only prepared for parties, and the author composed it for one of the most prominent establishments in the West, and styled it "Toledo." Mix as follows: Place 2 pounds of loaf sugar in the bowl; 4 or 5 bottles of plain soda water; 4 lemons (the juice only); 1 glass of French cognac (Martell); 1 small bunch of wintergreen; 4 oranges and 1 pine-apple (cut up), and add the slices into the bowl, and also strawberries and grapes, if in season. Mix the ingredients well with a spoon or ladle, then add: 6 bottles of champagne (Piper-Heidsieck); -| bottle of brandy; 4 quart bottles of imported German seltser water; and mix up well together into the bowl, and you will have one of the finest punches ever made. It is to be understood that this punch must be cold, therefore surrounded with ice, in the same way as other punches. After having well mixed the entire punch, take a large fancy goblet, and fill it with the above mixture; then dress it with oranges, strawberries, pine-apples, etc., if in season. 2 bottles of French claret; 4 bottles of Rhine wine;

GOLDEN SLIPPER. (Use a sherry wine glass.)

•J wine-glass of chartreuse (yellow); 1 yolk of a fresh cold egg; £ wine-glass of "Danziger Goldwasser."