1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

HOT BKANDY AND UHil PUNCII,

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J pint of Jamaica rum. 2 lbs. of sugar. Juice of 6 lemons. 3 oranges sliced. 1 pine-apple, pared,and cut up, 1 gill of Cura9oa. 2 gills ofraspberry syrup. Ice, and add berries in season. Mx the materials well together in a iargo bcwl,and you have a sjdendid punch.

4. Mississippi Punch,

(Uso large bar glass.)

1 wine-glass of brandy. i do. Jamaica rum.

do. IJourbou whiskey.

^ do. water. table-spoonful ofpowdered white sugar. J of a large lemon. Fill a tumbler with slnaved ice.

The above must be well shaken, and to those who hka their draughts"like linked sweetness long drawn out," let them bise a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season. 5. Hot Brandy and Rum Punch. (Furnparty offiaoen.)

1 quart of Jamaica rum. 1 do. Cognac brandy. 1 lb. of white lo.af-sugar. i lemons. 8 quarts of boiling water, teaspoonful of nutmeg.