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

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Hot Irish Whiskey Punch.

Use medium bar glass. One wine-glass best Irish whiskey. Two wine-glasses boiling water. Two lumps loaf sugar.

Dissolve the sugar well with one wine glass of the water, then pour in the whiskey; add the balance of the water, and put in a small piece of lemon rind or a thin slice of lemon. Before using the glass rinse it in hot water.

Maraschino Punch.

Use large bar glass. One teaspoonful of powdered sugar, dissolved in a little water. One wine-glass of brandy. Two dashes of Arrack.

One-half pony glass of Maraschino. The juice of half a small lemon.

Fill the tumbler with shaved ice, .shake well, ornament with fruit and berries in season, and serve with a straw.

Milk Punch.

Use large bar glass. i hree-quarters tahlespoonful powdered sugar.

One-third glass fine ice. One wine-glass brandy. One-half wine-glass St. Croix rum.

Fill with pure milk, shake well, strain in fancy bar glass, and serve after grating nutmeg on top. Note.—For a cheaper milk punch use whiskey instead of brandy.

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