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

Oriental Punch.

Use lurgc thin soda -Mater glass full of cracked iVr.

One tcaspoonfiil sugar, three squirts Angostura, juice of quarter of a lemon,three-fourths wine glass of claret, ordinary drink of whiskey; fill glass with water, add a few Maraschino cherries and juice, slice of pineapple and orange or fruits in season, serve

with straws.

Tea Punch.

Bar glass filled 7i'ith cracked ice.

Three teaspoonfuls powdered sugar, juice of half a lemon, one pony English rum, three dashes absinthe; fill with tea, stir well, trim with slice of lemon, two straws and serve. Tea must be cold.

ChafTeur Punch.

Use large bar glass.

Plenty of shaved ice, four or five spoons of sugar, two or three dashes of lemon juice, same of celery tonic bitters, one-half pony French brandy,- one fresh egg; fill the balance with claret wine, shake well, dress with fruit, serve with straw.

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