1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis
How to Mix A ll Kinds of Drinks.
CHAMPAGNE PUNCH. (Use champagne goblets. )
~ quart bottle wine. :?( lb. sugar. I orange sliced. The juice of 1 lemon. 3 or 4 slices of pineapple. 1 wine-glass strawberry syrup. Dress with fruit, and serve.
COHASSETT PUNCH. (Use large bar glass.)
I jigger Vermouth. I jigger Medford rum, I dash orange bitters. 2 or 3 dashes gum syrup.
Stir with juice of Yz lemon (muddled) :?( glass shaved ice. Serve with liquor and preserved peach.
CLARET PUNCH. (Use large bar glass.)
3 teaspoonfuls powdered suga r. 1 slice lemon. 2 slices orange.
Fill glass with shaved ice. Pour in Claret wine. Shake well. Dress with fruit in season, and serve with a straw.
COSMOPOLITAN CLARET PUNCH. (Use a 10 oz. goblet.)
Yz filled with shaved ice. xYz pony brandy.
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