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

Punch a la Romaine.

For a parly of fifteen.

One bottle rum. One bottle wine. Ten lemons. Two sweet oranges. Two pounds powdered sugar. Ten eggs.

Dissolve the sugar in the juice of the lemons and oranges, adding the thin rind of one orange; strain through a sieve into a bowl, adding by degrees the n whites of the eggs beaten to a froth. Place the bowl on ice until cool, then stir in the rum and wine until well mixed.

Ale Punch.

Take one quart of mild ale. One glass of white wine. One glass of brandy. One glass of Capillaire. One lemon.

Mix the ale, wine, brandy and Capillaire together with the juice of the lemon and a portion of the peel pared very thin. Grate nutmeg on the top and add a bit of toasted bread.

Prince Henry Punch.

Fill mixing glass with shaved ice. Juice of half a lime, leaving lime in glass. One pony of Medford rum. Two dashes of raspberry syrup. One pony of Chartreuse (green). •* Stir well; fill with soda; dress with fruit; serve in same glass with straw.

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