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

76 A COMPLETE BUFFET MANUAL.OR

1 or 2 dashes of lime juice and dissolve in a little water. And All glass with shaved Ice. 1 wine-glass of St. Croix rum. 1 pony glass of brandy. Stir with a spoon, dress the top with fruit, and serve with a straw. This drink can be put in bottles for the Fisherman to take along, so that he will loose no time.

CANADIAN PUNCH.

(For a party of 10 to 15.)

quarts of rye whisky, pint of Jamaica rum. lemons, sliced, pineapples, sliced. 5 quarts of water. Sweeten to taste, and ice before serving.

BOMBAY PUNCH.

CUse a large bowl.) Rub the sugar over the lemons, until it has ab sorbed all the yellow part of the skins of 6 lemons, then put in the punch bowl: lb. of loaf sugar. bottles of Seltzer or Apollinaris water. pineapple.

oranges. lemons. box strawberries. Mix well with a spoon, and add 4 bottles champagne.