1891 Cocktail Botthby's American Bar-Tender

PUNCHES.

ST. CROIX RUM PUNCH. 248. Into a punch glass place a piece of ice and a jigger of St. Croix rum. Then place a spoonful of sugar and the juice of two lime!! in a medium-size mixing-glass, and dissolve in a little plain soda or seltzer (a dash of Cura~,;oa is usually added). Pour into the punch glaBS containing the rum and ice. Stir, decorate and serve,

TIP-TOP PUNCH. 249. This term has been applied to many different decoctions by as many aspir– ing bartenders; but no beverage with this name ever became popular. Should any crank desire to have a tip-top punch brewed, by using any standard recipe tor punches in this book his desires will be gratified, and he will declare hi:! punch to be tip-top.

VANILLA CREAM PUNCH. 250. Place a heaping teaspoonful of sugar in a large mixing-glass; add a jigger of cognac, a dash of St. Croix rum, and a pony of cri!me de vanille. Fill the glass with good cream, place some cracked ice in a large shaker, pour the con– tents of the mixing-glass into the shaker, shake well and serve in large cut glass with straws.

VANILLA PUNCH. 251. Place a piece of ice and a jigger of cognac in a punch glass; theu take a medium-size mixing-glass, and place in it a small spoonful of sugar, the juice of two limes and a pony of cr8me de vanille, dissolved in a little seltzer or plain water. Mix and pour over the cognac in the punch glass, decorate and serve.

VICTORIA PUNCH. 252. This punch, like the Tip-top Punch, exists only in the imagination of a few over-ambitious bartenders ; therefore, a recipe for making it is omitted, as only standard beverages are published herein.