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

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54 A COiMPLETE BUFFET MANUAL,OR

SECOND REGIMENT rUNCil, (Use large bar glass.)

2 teaspoonsful powdered sugar. 2 or 3 dashes lemon juice. 1 wine-glass brandy. 1 wine-glass Catawba wine.

Flavor with raspberry syrup. Fill glass with fine ice; shake well. Dress with fruits. Dash with Ja maica rum,and serve with a straw.

SHERRY WINE PUNCH. (Use large bar glass.)

Fill glass with shaved ice. 2 wine-glasses sherry. 2 teaspoonsful powdered sugar. 2 or 3 clashes lemon juice. Stir well. Dress with fruits and top off with a little claret. Serve with a straw.

FIRST REGI3IENT PUNCH. (Use whisky glass.)

% wine-glass Irish whisky, wine-glass Scotch whisky. 1 teaspoonful powdered sugar.

2 or 3 dashes lemon juice. 2 wine-glasses hot water. The imbibition of the above adds greatly to one's comfort on a cold night.

ST. CHARLES PUNCH. (Use large bar glass.)

2 teaspoonsful powdered' sugar, % of lemon ^ulce.