1905 The Hoffman House Bartender's Guide by Charles S. Mahoney

Claret Punch.

Use large bar glass. One teaspoonful powdered sugar. One slice lemon. Two slices orange.

Fill glass with fine ice. Pour in claret. Shake well. Dress with fruit in season, and serve with a straw.

Sauterne Punch.

One teaspoonful powdered sugar. One slice lemon. One slice orange. One piece jiineapple. Fill glass with shaved ice. Pour in Sauterne al most to brim; shake well, dress with berries and serve.

Gin Punch.

Use large bar glass. One tablespoonful of powdered white sugar, dissolved in a little seltzer water. One tablespoonful raspberry syrup. One and one-half wine-glass of Holland gin. Juice of half a small lemon. One slice of orange (cut in quarters). One piece of pineapple. One or two dashes of Maraschino. Fill the tumbler with shaved ice, shake well, and dress the top with sliced lime and berries in season.

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