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

Brandy Punch.

Use large bar glass. Dissolve one teaspoonful of sugar in a little water. One teaspoonfiil raspberrj' sj-rup. One wine-glass brandy. One-half wine-glass Jamaica rum. Juice of one-half lemon.

Two slices orange. One piece pineapple.

Fill tumbler with shaved ice; shake thoroughly, and after dressing the top with berries in season, serve with straws.

Egg Milk Punch.

Use large bar glass. One teaspoonful of fine white sugar. One wine-glass of brandy. One-quarter wine-glass Santa Cruz rum. One egg. Small lump of ice.

FJll the glass with pure fresh milk, shake the ingredients well together, and strain into a large glass.

Hot Scotch Whiskey Punch.

Use medium bar glass—zvarm. Two wine-glasses boiling water. Two lumps loaf sugar. One wine-glass Scotch whiskey.

Dissolve the sugar with one wine-glass of the water, then pour in the whiskey; add the balance of the water, and add a thin slice of lemon. Rinse glass in warm water before using.

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