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

Santa Cruz Rum Punch.

Use large bar glass. One tablespoonful powdered white sugar, dis solved in a little water. One wine-glass Santa Cruz rum.

One-quarter wine-glass Jamaica rum. Two or three dashes lemon juice. One slice of orange (cut in quarters).

Fill the tumbler with shaved ice, shake well, and dress the top with sliced lime and berries in season. Serve with a straw.

Arrack Punch.

Use medium bar glass. Dissolve one tablespoonful white sugar in a little water. Juice of half a lemon.

One pony glass Batavia Arrack. One wine-glass Jamaica rum. Two pieces pineapple.

Fill glass with shaved ice, shake thoroughly, and after dressing top with seasonable fruit, serve with straws.

Aguinaldo Punch.

Use large punch glass. One spoonful of bar sugar. Four dashes lemon juice. Four dashes French Vermouth. Four dashes rum. One jigger of whiskey.

Fill glass half full of crushed ice. Fill with seltzer. Decorate with fruit and serve with a straw.

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