1900 Harry Johnsons Bartenders Manual (Mixellany)

— 184 — PORT WINE PUNCH. (Use a large bar glass.)

1/2 tablespoonful of orchard syrup 1 glass full of fine ice; 1/2 tablespoonful of sugar; 1 or 2 dashes of lemon juice; 1/2 wine glass full of water dissolve well with the sugar and lemon; Fill up the glass with port wine. Mix well with a spoon and ornament the top with grapes, oranges, pineapple and berries, and serve with a straw.

TIP-TOP PUNCH, (Use a large bar glass.)

3 or 4 lumps of broken ice; 1 pony glass of brandy (Martell);

1 piece of loaf sugar; 1 or 2 slices of orange 1 or 2 slices of pineapple; 2 or 3 drops of lemon juice; Fill up the balance with champagne (Piper Heid- sieck). Mix well with a spoon, dress up the top with fruits in season, and serve with a straw. This drink is only mixed where they have cham- pagne on draught, as mentioned in other receipts.

MEDFORD RUM SOUR. (Use a large bar glass.)

1/2 tablespoonful of sugar; 3 or 4 dashes of lemon juice; 1 squirt of syphon selters, dissolved well

1 wine glass of Medford rum; Fill | of the glass with ice.