1912 Hoffman House Bartender's Guide by Charley Mahoney

St. Charles' Punch.

Use large bar glass. One small tablespoonful of powdered white sugar, dissolved in a little water. One wine-glass port wine.

One pony glass brandy. One-half glass Curacoa. Two or three dashes lemon juice.

Fill the tumbler with shaved ice; stir with spoon; ornament with fruits in season, and serve with a Straw. Pineapple Punch. - For a party of twenty-five. Ten bottles of champagne. Three pints of Jamaica rum. Three pints of brandy. Three gills of Curacoa. Juice of eight lemons. Six pineapples sliced. Sweeten to taste with pulverized white sugar. Port Wine Punch. One egg. One teaspoonful of sugar. Three dashes wintergreen. One glass port wine. Fill with m 11k. Shake well and serve as you would a milk punch. . Use large bar glass. Fill with ice.

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