1934 Tom and Jerry's Bartender's guide

The Complete Buffet Guide, or

52

.I wine-glass St. Croix rum. 1 pony old brandy. Stir well. Dress with fruits, and serve with a straw.

PORT WINE PUNCH. (Use large bar glass.)

1 teaspoonful powdered sugar. -U tablespoon orchard syrup. 1 or 2 dashes lemon juice. ' I -u wine-glass Port wine. Fill up with fine ice, stir well, and dress top wit}-, fruits in season. Serve with a straw.

JlOMAN PUNCH. (Use large bar glass.)

U fill glass with shaved ice. 2 teaspoonfuls powdered sugar. 2 or 3 dashes lemon j~ice. Juice of half an orange. ;1 pony Curacoa. Yz wine-glass brandy. Yz pony glass J amaica rum. · Stir well. Dash with Port wine. · Dress with fruit. Serve with a straw.

SAUTERNE PUNCH. (Use large bar galss.)

Is composed of the same ingredients as Claret Punch, but substituting Sauterne wine for cla ret.