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

HOW TO MIX FANCY DRINKS.

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2 teaspoonsful powdered sugar. 1 or 2 dashes lemon juice. 1 wine-glass St. Croix rum. 1 pony of old brandy. Stir well. Dress with fruits, and serve with a straw.

PORT WIXE PUNCH.

(Use large bar glass.)

1 teaspoonful powdered sugar. Vz tablespoon orchard syrup. 1 or 2 dashes lemon juice. wine-glass Port wine. Fill up with fine ice, stir well, and dress top with fruits in season. Serve with a straw.

ROMAN PUNCH.

(Use large bar glass.)

yz fill glass with shaved ice. 2 teaspoonfuls powdered sugar.

2 or 3 dashes lemon juice. Juice of half an orange. Vi pony Curacoa. % wine-glass brandy. ys. pony glass Jamaica rum. Stir well. Dash with Port wine. Dress with fruit. Serve with straw.

SAUTERNE PUNCH. (Use large bar glass.)

Is composed of the same ingredients as Claret Punch, but substituting Sauterne wine for claret.