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

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The Complete Buffet Guide, or

1 or 2 da~hes of lemon juice. 1 or 2 dashes of lime juice and dissolve in a little water. Fill 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 £erve with a straw. This drink can be put in bottles for the Fisherman to take along, so that he will lose no time.

CANADIAN PUNCH. (For a party of 10 to 15.)

3 quarts of rye whisky. 1 pint of Jamaica rum. 7 lemons, sliced.

1 pineapple, sliced. S quarts of water. Sweeten to taste , and ice before serving.

BOMBAY PUNCH. (Use a large bowl.)

Rub the sugar over the lemons, until it has ab– sorbed all the yellow part or the skins of 6 lemons, then put in the punch bowl·: 1 lb. of loaf sugar. 2 bottles of Seltzer or Apollinaris water. 1 pineapple.

6 oranges. 2 lemons . 1 box strawberries,