1874 The American Bar-Tender or The Art and Mystery of Mixing Drinks by E A Simmons

OB, HOW TO HIX nBIHRS.

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38 BBANDT PUNCH. •Tiiico of linlf n b-.-wi ov largo lime, 1 wins glass of brandy, 1-4 wiuB-glass of Jamaica rum,1 tablo spoonful of powdered sugar. Fill glass with shaved ice, stir wsll with spoon, and ornament with fruit iu seasou. Imbibe through straw. 39. WHISKEY PUNCH. The WhishoyPunch is made the same as the Brandy Punch. Using Whiskey instead of brandy. Omitting the rum. 40. GIN PUNCH. The Gin Punch is made the same as the Whiskey Punch. Using gin instead of whiskey. 41. SHEBBY PUNCH. 2 glasses of sherry; 1 tablo spoonful of sugar; 1 slice of lem on; 2 slices of orange. Fill tumbler with shaved ice, and or nament with berries. I.ubibc through a straw. 42. CL.AKET PUNCH. 1 tablo spooaful of sugar; 1 slice of lemon or half of a lime. Fill the tumbler with fine ice, and then fill with claret. Stir with spoon. Ornament with berries and fru'.t. 43. S.YUTEBNE PUNCH. The same as Claret Punch. Using sauterne instead of the claret. 44. VANILLA. PUNCH. 1 table spoonful of sugar; 1 glass of brandy;the juice of half a lemon. Fill the tumbler with shaved ice. Stir with spoon. Ornament with one slice of lemon,1 of orange,1 of pins apple. Flavor with a few drops of vanilla extract. 45. CUB.ACOA PUNCH. 1-2 tablo spoonful of sugar;1 glass of brandy; 1-4of a glass of Jamaica rum; 1-2 a pony glass of Curaeoa;(he juice of h.alf a lemon. Fill the tumbler with shaved ice. Stir with spoou. Ornament with siraw.