25 / 64
HAYWOOD'S
MIXOLOGY.
25
Sherry
Lemonade.
Use
large
bar
glass.
One
tablespoon
of
sugar,
juice
of half
a
lemon,
one
wine
glass
of
sherry
wine,
cracked
ice,
shake,
and
serve
with
straws.
Port
Wine
Lemonade.
Make
the
same
way
as
Sherry
Lemonade,
using
port
wine
instead
of
sherry.
Claret
Lemonade.
Make
the
same
way
as
Sherry
Lemonade,
using
claret
in-
stead
of
sherry.
Egg
1
Lemonade.
Use
large
bar
glass.
One
tablespoon
of
sugar,
one
egg,
the
juice
of
half
a
lemon,
one
wine
glass
of
water,
pracked
ice,
shake
well,
and
serve
with
straws.
Hot
Lemonade.
Use
large
bar
glass.
One
tablespoon
of
sugar,
juice
of
half
a
lemon;
fill
glass
with
boiling
water,
stir,
and
serve.
Orgeat
Lemonade.
Use
large
bar
glass.
One-half
wine
glass
of
orgeat
syrup,
juice
of
half
a
lemon,
cracked
ice,
balance
with
water;
shake
and
dress
with
fruit
and
berries
in
season.
Orangeade.
Make
the
same
way
as
Lemonade,
using
orange
instead
of
lemon.
PUNCHES.
Rocky
Mountain
Punch.
[For
20
Persons.]
Large
punch
bowl.
Five
bottles
champagne,
one
bottle
Ja-
maica
rum,
one
pint
maraschino,
six
lemons
squeezed,
one-
half
pint
carocoa,
sugar
to
taste;
mix
all
together;
put
a
nice
clear
block
of
ice
in
bowl,
dress
with
all
fruit
in
season
and
colored
rock
candy;
serve
in
fancy
glasses.
You
may
add
a
bottle
of
appollinaris.
Corbett
Punch.
A
bottle
Cognac
brandy,
one-half
pint
peach
brandy,
one-