1900 Harry Johnsons Bartenders Manual (Mixellany)

— 261 — RUSSIA N PUNCH . (Use a large punch bowl.)

Mix as follows: 2 quarts of black te a made as for drinking; 1 quart of water; 1 quart of port wine; 1 pint of brandy (Martell); 3 pounds of sugar; •| dozen lemons; Little caramel to color; Cut th e lemons in small slices in a bowl, make a boiling syrup of th e sugar and water; pour over and le t stand tili cold. Ad d tea, liquor, strain and then freeze. Keep slices of lemon on ice and mi x in when frozen, and serve.

THORN COCKTAIL. (Use a large size bar glass.) Fill glass f full of fine-shaved ice ;

1 dash of orange bitters; •J wineglass of calisaya;

1 wine glass of old Tom gin ; \ wine glass of French vermouth;

Stir well with a spoon, strain into a cocktail glass, putting-in a cherry, squeeze a piece of lemon peel on top and serve. MONTANA COCKTAIL. (Use a large bar glass.) f glass full of fine-shaved ice ; 2 or 3 dashes of anisette; 2*or 3 dashes of bitters (Boker's genuine only); \ wine glass of French vermouth; •J wine glass of Sloe gin ; Stir up well with a spoon, strain into a cocktail glass; squeeze a piece of lemon peel on top and serve.