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:BARTEN DER' S GUIDE.
Sa nta Cruz Rum Punch.
U:;e large bar
glctss.
T a ke ono tab lespoonful of powtlcrcc.I white s ugar,
dissolrnd in a lit.Lie water.
One win e-glass of Santa
Cruz
rum.
One-quar ter wine-glass of J amaica rum.
T wo or t hree das hes of lemon juice.
On e s lice of orange (cut in quarters ).
33
Fill t ho t umbler wit h s haved ice, s hnko well, a nd d ress
the top with s liced lime and berries in s eason. Ser ve wit h
a
s t ra w.
Hot Irish W his k ey Punch.
Use
111edimn
bar glass.
Take one wine-glass J a .uieson 's or Dunville's I rish
wh is key.
T wo wine-g lasses of boiling-water.
T wo lumps of loaf s ugar.
Dissolve t he s ugat· well with one wine-glnss of the
water ; the n pour in the whiskey ; add t he balance of the
wat er, a nd put In a small piece of lemon r ind or a t hin
s lice of lemon. Before us ing t he glass rinse it in hot water·
Seve nth Regiment Nationa l Gua rd Punch.
Use lw·gc liar glass.
T ake one t easpoonful of powdered wh ite s ugar,
d issolved in
a
lit tle water.
T he juice of
n.
quarter of a lemon.
One wine-glass of brandy.
One win e-glass of s herry wine.
F lavo r with rnspberry syrup.
F ill t he glass wit h s haved ice. Shake a nd
mix
t hor–
o ughl y, t hen ornament with pieces of orange, pineapple,
and
berries in season, and dash wi lh J amaica rum. Serve
with
a
straw.