1900 Harry Johnsons Bartenders Manual (Mixellany)

— 244 —

2 wine glasses of cognac (Martell); 1 quart of Burgundy; 1 quart of champagne (Piper Heidsieck); Stir up well with a ladle;

Place the bowl into a large dish, filled with ice; serve in fancy win,e glasses, and this will make a very satis- factory punch. If in season, place a few strawberries into every glass, PHILIPPINE PUNCH. (Use a large bar glass.) i tablespoonful of sugar; 3 or 4 dashes of lemon or lime juice; 1 wine glass of Jamaica rum; 2 or 3 small lumps of ice; Fill up a glass with club soda, stir up slowly with a spoon, and serve. This will make a very refreshing drink for soldiers. OLD STYLE AMERICAN PUNCH. (Use a large bar glass.) J tablespoonf ul of sugar; 3 or 4 dashes of fresh lime juice; 1 wine glass of old American whiskey; 3 or 4 lumps of broken ice; Fill a goblet up with domestic ginger ale, stir well with a spoon, decorate with fruit in season, in a taste- ful manner, and serve with a straw. BRANDY AND MINT. (Use a small bar glass.) 1 lump cut loaf sugar, dissolved with spoon in water; 1 sprig of mint, slightly bruised; 2 lumps of ice; 1 wine glass of brandy (Martell); Serve with spoon, and water on side.