1908 The Hoffman House Bartender's Guide by Charles S Mahoney

Claret Punch.

Use large bar glass. One teaspoonful powdered siigxir. » 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 powdtred sugar. One slice lemon. One slice orange. One piece pineapple. 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 Flolland gin. Juice of half a small lemon. One sliee of orange (cut in quarters). One piece of pineapple. One or two dashes of ^laraschino. Fill the tumbler with shaved ice, shake well, and dress the top with sliced lime and berries in season.

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