1900 Harry Johnsons Bartenders Manual (Mixellany)

— 23G —

1 tablespoonful of powdered sugar, dissolve in a lit- tle water; 1 slice of lemon; Fill the tumbler with fine ice; shake well, and or- nament with berries or small pieces of orange; serve with a straw.

ORANGE PUNCH. (Use a bowl for mixing.)

f pint of rum; | pint of brandy (Martell); \ pint of porter; 3^ pints of boiling water; f pound of loaf sugar; 4 oranges;

Infuse the peel of 2, and the juice of 4 oranges with •the sugar in the water for half an hour; strain and. add the porter, rum, and brandy. Sugar may be add- ed, if it is desired sweeter. A liquor 'glass of curagoa, noyeau, or maraschino is considered an improvement. Instead of using both, rum and brandy, 1J pint of either alone will answer. This is also an excellent receipt for lemon punch by substituting lemons for oranges. CURRANT SHRUB. (Use a bowl for mixing; general rule for preparing.) 1 quart of strained currant juice; 1-J pound of loaf sugar; Boil it gently for 8 or 10 minutes, skimming it well; take it off, and, when lukewarm, add -J gill of brandy to every pint of shrub. Bottle tight. A little shrub mixed with ice water makes a deli- cious drink. Shrub may be made of cherry or rasp- berry juice by this method, but the quantity of sugar must be reduced.