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HAYWOOD'S
MIXOLOGY.
Hot
Scotch
Punch.
Use
small
bar
glass.
One-half
wine
glass
of
genuine
Scotch
whiskey;
fill
up
with
boiling
water,
add
sugar
to
taste
and
some
thin,
yellow
shavings
of
lemon
peel;
stir,
and
serve.
Irish
Whiskey
Punch.—
No.
1.
Use
large
bar
glass.
Add
sugar
to
taste,
slice
of
lemon,
pour
on
boiling
water,
and
then
add
one
wine
glass
of
genuine
Irish
whiskey.
N.
B.
—
This
extracts
the
lemon
flavor
better
than
pouring
the
whiskey
cold
on
the
lemon.
Irish
Whiskey
Punch.
—
No.
2.
Use
small
bar
glass.
Sugar
to
taste,
slice
of
lemon
and
a
slice
of
thin
yellow
shavings
of
lemon,
whiskey
to
taste,
add
boiling
water.
The
making
of
Whiskey
Punch
is
a
fine
art,
and
like
poets
a
"punch-maker"
is
born,
and
cannot
be
made.
Hot
Brandy
Punch.
Use
large
bar
glass.
One
wine
glass
of
brandy,
one-half
wine
glass
of
Jamaica
rum,
one
tablespoon
of
sugar,
one-half
lemon
sliced;
fill
glass
with
boiling
water,
stir,
and
grate
nut-
meg
on
top.
Port
Wine
Punch.
Use
large
bar
glass.
Two
dashes
of
lemon
juice,
one
tea-
spoon
of
sugar,
two
slices
of
orange,
one-half
tablespoon
of
raspberry
syrup;
half
fill
tumbler
with
cracked
ice,
pour
in
two
wine
glasses
of
port
wine,
shake
and
ornament
with
berries;
serve
with
straws.
Sherry
Punch.
Make
in
same
way
as
Port
Wine
Punch,
adding
two
wine
glasses
of
sherry
instead
of
port.
Claret
Punch.
Make
in
same
way
as
Port
Wine
Punch,
adding
two
wine
glasses
of claret
instead
of
port.
Sauterne
Punch.
Make
in
same
way
as
Port
Wine
Punch,
adding
two
wine
glasses
of
sauterne
instead
of
port.