1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

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The Complete Bu ffet G1,iide, or

1 wine-glass St. Croix rum . 1 pony old brandy. Stir w.ell. Dress with fruits, and serve \vith a straw.

PORT WINE PUNCH. (Use large bar glass .)

r teaspoonful powdered suga r. U tablespoon orchard syrup.

1 or 2 dashes lemon j uice. 1U wine-glass Port wine. Fill up with fine ice, stir well, and dress top witr fruits in season . Serve with a straw.

ROMAN PUNCH. (Use large bar glass. )

U fill glass with shaved ice. 2 teaspoonfuls powdered sugar. 2 or 3 dashes lemon juice. Juice of half an orange. X pony Curacoa. U wine-glass brandy. U pony glass J amaica rum. Stir well. Dash with Port wine. Dress with fruit. Serve with a straw.

SAUTERNE PUNCH. (tJ se large bar galss. )

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