39 / 108
BARTENDER'S GUIDE.
Philadelphia Boating Punch.
A l m·ge bar glass.
Fill glass with fin e ice.
One ta blespoon s ugar.
On~
or two d·u; hos le rno11 juice.
One win e-glass St. Croix rnm.
One
J•OllY
or old brandy.
Stir well. Dress with frni t:>, nnrl serYe with a s traw.
Egg Milk Punch.
Use forge
bar
gla.~s.
•rake one teas poonful of flno whi to s ugar.
One wine-glass or brandy.
One-qua rter wine-glass of Santa Cruz rum.
One egg.
Small lump or ice.
Sii
Fill the glass with pure fresh milk, s hake the Ingre–
dients well
to~ether,
and s train into a large glass.
Champagne Punch.
S erve in
champagne goblets.
One quart bottle wine.
One-quat·ter pound sugar .
One orange s liced.
The juice of one lemon.
Three or fout· s lices of pineapple.
One wine-glass s trawberry syrup. Dress with fruit and
i:serve.
Claret Punch•
.A.
large
bar glaas.
One and one-half tablespoon sugar.
One s lice lemon.
Two s lices 01·ange.
Fill glass wiLh fine Ice. Pour in claret wine. Shake
well. Dress with fruit in season, and serve with a straw.