1916 Jack's Manual by J A Grohusko (4th edition)

PONY PUNCH

Juice of 6 lemons Juice of y 2 a pineapple 1 quart of Bourbon Whiskey 1 quart of green tea Y? pint Jamaica Rum y 2 pint Maraschino. Mix well together and serve in Punch Glass.

Dress with

fruit.

PORT WINE PUNCH

1 tablespoonful of sugar Juice of a lemon 100% Port Wine. Fill

Stir with spoon, ornament

glass with cracked ice.

with fruits in season and serve with straws. REGENT PUNCH

To one and one-half pints of strong, hot green tea add one and one-half pints of lemon juice, one and one-half pints of Capillaire, one pint of Jamaica Rum, one pint of Brandy, one pint of Batavia arrack, one pint of Curacao, one bottle champagne, two tablespoonsful of Angostura Bitters, one sliced pineapple and two sliced organes. Mix thoroughly in a punch bowl. Add the wine and ice just before serving. RHINE WINE PUNCH (One gallon)

Juice of 8 lemons 2 ponies of Brandy 2 ponies of Curacao 1 pony of Benedictine 2 quarts Rhine Wine 2 quarts Sparkling Water.

Sugar to taste.

ROMAN PUNCH

Juice of y 2

lemon

y 2

pony water

1 teasnoonful granulated sugar 25% Rum 25% Brown Curacao 50% Brandy. Shake well, strain into a goblet. son and add a little port wine on top.

Dress with fruit in sea-

ROOSEVELT PUNCH

Moddle of y 2

a lemon

1 teaspoonful sugar 100% Apple Brandy y 2 pony water. Shake, strain into a goblet.

Dress with fruit and a little

Brandy on top.

136