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58
F Ar CY DRINKS :
Bourbon whisk ey,
134
gallons.
Ser ve iu llha rnpagn e glasses.
Punch, Hot Irish.
Use hot wa t er gla ss.
Sugar,
1
lump, clissolvecl iu L t t lc
hot wa t er.
Iris h whisk ey,
1
winegla ss.
L emon peel,
1
piece.
Hot wa t er; fill
up
glass.
Stir a nd serve with nut meg on to;).
Punch, Hot Rum.
P r epar e t he same as Hot I ris h,
s~;b
stituting rum for Irish whiskey.
Pw1ch, Hot Whiskey.
P r epa r e the sa me as Hot Irish, suL–
stit uting Ry e or Bourbon for Iris h
whisk ey.
Punch, Hub (Boston style).
Use small b a r glass.
Ice,
1
piece.
Gum syrup,
2
t easpoonfuls.
L emon,. juice of
1.
Cognac,
1
jigger.
St. Croix rum,
1
dash.
Stir ; decorate a nd serve.
Punch, Isabella (l gallon mixture f or
20
people).
Use punch bowl.
Ice,
1
good size piece i n bowl.
Sugar,
1
lb.
Pineapple,
1
can.
L emons, the juice of 16.
Ora nges, 4 cut in slices.
Wa t er,
1
gallon.
Stir well and ser ve with fruit in
lemonade gla sses.
Punch, K irchwasser.
Use lar ge bar glass.
Ice; fill up ,glass.
Sugar,
1
h
t a blespoonful.
Lime or lemon juice
1
2 dashes.