1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

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WEHMAN BROS. ' BARTENE>ERS' GUIDE.

PUNCH-Milk. (Use a large bar glass.) One·third glass of fine ice,

Three-qua r ters tablespoon of sugar, One wine-glass of brand y, One wine-glass of St. Croix rum, OnE-·ha.lf winE'-gla.ss of J amaica. rum. . Fill up with fresb milk, mL""< well together, st ram a nd cerve with a. little nutm eg on top.

PUNCH- Milk ; hot. (Use a large bar glass.) Sa.me a.s Milk :Punch, using h ot milk instead of; cold; s tir with a. spoon ; do11't sha ke.

PUNCH- Mississippi. (Use a large bar glass.) One tablespoon of suga.'i-,

One-ha.If \Vine-glass of water or selters, Two dashes of lem on juice, dissolved well, One-ha.If wine-glass of J ama ica. Rum, One-ha.If wine-glass of Bourbon whi~k ey, One -wine-glass of brand y.

Fill the glass with shaved ice; shake or s_tir th e ingredients - well, orna m ent. in a ta.sty ma nner with fruit in season, and ser ve wit!l a straw. • '

PUNCH- Nectar.

Four and one-h alf pints of rum , • Two qua r ts of milk, boiling hot, T wo qua rts of cold water. Two a nd one-ha lf pounds of loaf sugar 1 Fifteen lemons, • One nut.meg.

Cut off the J•eel of th e lem ons ver y thin and in fuse t h em for forty-eight hours with a. pin t a nd a ha lf of t h tl r u m. Arl d to th e infusion t he water, t he j uice of t lrn lemons, t he milk, a nd the n u tm eg, g ra ted ; let it a.JI ~tand fo1· t wenty-fou r hours, covered close; t hen add t he sugar, strain through lla nnel, a nd b ottle fo r use. It is read y to use at ani· t ime.