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

DEY PUNCH.

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Ij; thou omament with slices of orange, pineapple, and berries in season, and dash with Jamaica rum. This do- lioious beverage should be imbibed through a straw.

34. St. Charles' Punch.

(Use large bar glass.)

1 table-spoonful of sugar. 1 wine-glass of port wine. 1 pony do. brandy. Thejuice of i of a lemon. Fill the tumbler with shaved ice, shake well, and orr*- naent with fruits in season, and serve with a straw

35. 69th Regiment Punch. (In earthen mug.)

f wine-glass of Irish whiskey, do. do. Scotch do. .1 teorspoonful of sugar. 1 piece oflemon, 2 wine-glasses of hot water. This is a cajiital pimch for a cold night.

36. Louisiana Sugar-Hou.se Puncn.

(From a recijie In tbo possession ofColonel T.B.Thorpe.)

To one quart of boiling syrup,taken from the kettles, idd whiskey or brandy to suit the "patient." Flavor with the juice of sour oranges.

37. Dry Punch.

^Troin ft recipe"by Santina^ the celebrated Spanish cfttersr.)

2 gallons of brandy. 1 do. w-ater. J do. tea.

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