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'l'HE MI XICOI,OGIST.
Brandy Punch.
(Use la rge barg lass.)
T ake
r
t easpoonful of powde red sugar , di ssolved
'in
a little water.*
r
w ineglass of b randy.
Yz
wineglass of J amaica rum.
Juice of half a lemon .
2
slices of orange.
r piece of pineapple.
F ill the tumbler
wit~shaved
ice; sh ak e u p thor–
oughly, and dress the t op with berries in season ;
serve with a straw.
Brandy and Rum Punch.
1(Use large barg lass.)
T ake
r
t ablespoonful of powdered s ugar, d is-
solved in a little wat er .
r wineglass of Santa Cru z rum.
Yz
wineglass of brandy .
J
u1ce of half a small lemon.
1
slice of orange (cut in qua rters .)
I
piece of pineapple.
F ill the tumbler with shaved ice; sh ak e well ,
a nd dress the top with sliced lime a nd b erries in
season ; ser ve w ith a st raw.
Hot Brandy.
In hot wh isk ey-g lass put one lump cut-loaf sugar ,
enough h ot water to dissolve, one jigger brandy;
fi ll g lass to with in h alf an inch of the t op ·wit h hot
water, nutmeg on top ; ser ve w ith s poon in g lass