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

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PUNCH. ST. CROIX RUM. Fill large bar glass nearly full shaved ice. 1 tablespoonful bar sugar. 4 dashes lemon juice. 3 dashes Jamaica rum. 1 jigger St. Croix rum. Dress with berries and fruit and serve with straw. PUNCH. WHISKEY. Fill mixing glass shaved ice. 1 tablespoonful sugar. Press into sugar juice of 1/; lemon. 1 jigger water. 1 jigger whiskey. ' . Shake; strain into punch glass; ornament with fruit and serve. RHINE WINE AND SELTZER. Fill large bar glass % Rhine wine and % Seltzer. both off the ice. . RICKEY. Put 1 lump ice in tall thin champagne glass. Squeeze V; lime in glass and also drop in seeds and skin.