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

HOW TO MIX FANCY DRINKS.

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1 wine-glass Port wine. 1 pony glass brandy, 1 wine-glass Port wine. Fill with shaved ice. Shake well. Dress top with fruits in season and serve with straw.

ST. CROIX RUM PUNCH.

(Use large bar glass.)

2 teaspoonsful powdered sugar. 3 or 4 dashes lemon juice. % pony-glass Jamaica rum. 1 wine-glass St. Croix rum. Fill up with shaved ice. Dress top with fruit and berries. Serve with a straw.

TIP TOP PUNCH.

(Use large bar glass.)

Yi glass shaved ice. 1 pony of brandy. 1 teaspoonful powdered sugar. 2 slices pineapple. 2 slices orange. 1 or 2 dashes lemon juice. Fill with champagne. Stir well. Dress with fruits and serve with a straw. (Use large bar glass.) 2 teaspoonsful powdered sugar in a little water. 3 or 4 dashes lemon juice. 2 or 3 dashes Curacoa. 1 wine-glass brandy. 1- pony-glass Vanilla cordial, VANILLA PUNCH.