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BARTENDER'S GUIDE.
Kirschwasser Punch.
A large bctr glass.
One-ha lf tablespoon s ugar.
Two or three dashes lemon juice.
Three or four dashes Chartreuse.
On e wi•!e-glass Kirschwnsser.
37
Fill three-q ua1·to1· of the g lass wich fine ice. Dres:i with
fruit s ; serve with a straw.
Mississippi Punch.
L arge
bm·
g/m;s.
Ono tablespoon s ugu r, dissol
v
<l
i11 half wine-glass water.
Two or three das hl's l<'mon juice.
Hair wino-glass Bourbon whiskey.
Hal[ wi no.glass J a maica rum.
One wine-glass brandy.
Roman
Punch.
A
large bar glC!ss.
Ha tr fill glass with fine ice.
One tables poon sugar.
Two or th ree dashes lemon juice.
Juice of h alf a n orange.
Quart er pony Curucoa.
Half wine-gluss brnnrly.
Half pouy glass J'amaica rum.
Stir well. Dash with Port wine. Dress with fruit.
8crve with straw.
Orchard Punch.
A
lurge
bm·
glass.
'fwo tablespoons orchard syrup.
Two or three dashes
of
lime or lemon j uice.
Ha lf pony pinea pplo syrup.
Fill glass with
rlno
ice.
One wine-g lass California brandy.
Sti1· well. Dress wiLh fruits , das h with
a
little fort
wine,
a11d
s~rve
witb
a
s •.i·o,w