1913 The Up to Date Bartender's Guide by Harry Montague

THE UP.T0.DATE BARTENDERS. GUIDE

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% pound sugar. V2 sliced orange. Juice of % lemon. 2 slices pineapple.

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% jigger strawberry syrup. Decorate with fruit and serve in champagne goblets. PUNCH. CLARET. Fill large bar glass two.thirds full fine ice. I tablespoonful sugar. 4 dashes lemon juice. 2 jiggers claret. Shake; strain into claret wine glass; decorate with fruit and serve. PUNCH. HOT IRISH. Dissolve 1 lump of sugar with a little hot water in hot whiskey punch.glass. 1 jigger Irish whiskey. Fill up with hot water. Twist a piece of lemon skin over drink and drop it m. Stir; sprinkle with nutmeg and serve. PUNCH, HOT RUM. Substitute rum for Irish whiskey and proceed .as for Hot Irish Punch.