1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

£0 A COMPLETE BUFFET MANUAL, OS.^

HOT IRISH PUNCH.

(Use large bar glass.)

S teaspoonsful powdered sugar. 1 or 2 dasbes of lemon juice. 1 wine-glass Irish whisky. Fill up with hot water; stir well. Place a slice of lemon on top, grate a little nutmeg and serve. KIRSCHWASSER PUNCH (FOR BOTTLING). (Use large bar glass.) 1 teaspoonful powdered sugar.

2 or 3 dashes lemon juice. 3 or 4 dashes Chartreuse. 1 wine-glass Kirschwasser.

Fill % of the glass with shaved ice. Dress with fruits; serve with a straw.

MEDPORD RUM PUNCH. (Use large bar glass.)

Fill glass with shaved ice. 1 teaspoonful powdered sugar. 2 or 3 dashes lemon juice.

1% glass Medford rum. 1 dash of Jamaica rum. Stir Well. Dress with fruits. Serve with straw.

MILK PUNCH.

(Use large bar glass.)

1-3 glass shaved ice. 1 teaspoonful powdered sugar. 1 wine-glass brandy.