1934 Harry Johnson's new and improved Bartenders' Manual

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PORT WINE PUNCH. (Use a large bar glass.)

^ tablespoonful of orchard syrup 1 glass full of fine ice; ^ tablespoonful of sugar; 1 or 2 dashes of lemon juice; wine glass full ofwater dissolve well withthe sugar and lemon; Fill up the glass with port wine. Mix well with a spoon and ornament the top with grapes, oranges, pineapple and berries, and serve with a straw.

TIP-TOP PUNCH. (Use a large bar glass.)

3 or 4 lumps of broken ice; 1 pony glass of brandy (Martell);

1 piece of loaf sugar; 1 or 2 slices of orange 1 or 2 slices of pineapple; 2 or 3 drops of lemon juice; Fill up the balance with champagne (Piper Heid- sieck). Mix well with a spoon, dress up the top with fruits in season, and serve with a straw. This drink is only mixed where they have cham pagne on draught, as mentioned in other receipts.

MEDPORD RUM SOUR. , (Use a large bar glass.)

i tablespoonful of sugar; 3 or 4 dashes of lemon juice; 1 squirt of syphon setters, dissolved well

1 wine glass of Medford rum; Fill f of the glass with ice.

Made with