1910 The Barkeeper's Manual by Raymond E. Sullivan (second edition)

SAU TERN E PUNCH .

U se lar ge glass. O ne and on e-h alf spoon fu ls o f sugar, Ju i ce o f on e-h alf lemon, One spoon fu l o f or an ge ju ice, O ne and on e-h al f w in e gl ass Sau t ern e. Fi l l gl ass w it h sh aved ice, sh ak e well and ser ve w it h fr u it . KENTUCKY PUNCH. O ne and on e-h alf t ab lespoon fu ls sugar , O n e-h alf w in e gl ass fu l l Bou r bon W h i sk ey. Fi l l t um bler w it h cr ack ed ice, shak e well, ser ve w it h st r aw , or nam en t w it h fr u it . CHAMPAGNE PUNCH. ( Par t y T w el ve Per son s.) U se punch bow l. Pu t in t w o quar t s W in e, O n e-qu ar t er pound sugar , Ju i ce o f f ou r lemons, Ji gger Br an d y, T w o ji gger s Cu r acao. A d d fine ice and sliced fr u i t . Ser ve in punch glasses. 14 T h r ee dashes Pi n e A pp l e Syr u p , T h r ee dashes Jam ai ca Rum ,

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