1912 Hoffman House Bartender's Guide by Charley Mahoney

Jeffries Punch.

Use large bar glass half full fine ice. Three dashes of syrup, one of lemon, one-half bar spoon Orangine, one glass of old rye; shake well, strain into fancy glass and decorate.

Bartenders' International League of America Punch. Use a large bowl. One-half pint raspberry syrup, one pint Curacoa, one pint Creme de Chocolate, two bottles Hungarian wine, two bottles Tokay wine, six oranges, cut in slices, six fresh eggs, one pint Cognac brandy, stir up well with a punch ladle and surround the bowl with ice and serve in a wine glass; grate a little nut meg on top.

Egg Gin Punch.

Use large bar glass. Two-thirds fine ice, juice of half a lemon, two bar spoons sugar, one jigger Tom gin; shake well, two jiggers of Manitou water mixed in ; serve with lemon sliced on top and straws. 188