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HAYWOOD'S
MIXOLOGY.
3i
Champagne
Punch.
[For
2
Persons.]
Use
one
quart
bottle
of
wine,
one
orange
in
small
slices,
one-quarter
pound
sugar,
two
tablespoons
of
lemon
juice,
one
wine
glass
of
oregat
syrup,
stir,
ice
well,
and
serve;
ornament
each
glass
with
pineapple
and
berries.
Milk
Punch.
Use
large
bar
glass.
One
tablespoon
of
sugar,
one-half
wine
glass
rum
(St.
Croix),
one wine
glass
of
brandy,
one-half
tumbler
of
cracked
ice,
shake
well,
and
grate
nutmeg
on
top;
strain
in
fresh glass
and
serve.
Hot
Milk
Punch.
Use
large
bar
glass
and
use
same
ingredients
as
Milk
Punch,
only
using
boiling
milk
instead
of
ice.
Ale
Punch.
One
quart
of
fresh
ale,
one
wine
glass
sauterne,
one
of
brandy,
juice
of
one
lemon,
shred
of
yellow
peel
of
lemon,
toasted
cracker
on
top,
grate
nutmeg
and
serve.
Glasgow
Punch.
Juice
of
two
lemons,
dissolve
therein
two
tablespoons
of
sugar,
add
old
Jamaica
rum
to
taste,
cut
a
lime
in
two,
and
strain
and
serve.
Roman
Punch.
Use
large
bar
glass.
One
tablespoon
of
sugar,
one-half
wine
glass
of
raspberry
syrup,
one
wine
glass
of
Jamaica
rum,
juice
of
one-half
lemon; one
tablespoon
of
curacoa,
one-half
wine
glass
of
brandy;
fill
with
cracked
ice,
shake
well,
and
dress
with
berries
;
serve
with
straws.
Cocoanut
Punch.
[For
2
Persons.]
Get
two
or
more
cocoanuts,
split
them
and
put
the
milk
in
a
bowl,
add
ice,
juice
of
one
lime,
two
tablespoons
of
moist
sugar,
and
some
old
St.
Croix
or
Jamaica
rum
to
taste;
serve
in
cocoanut
shells.
Mississippi
Punch.
Use
large
bar
glass.
One-half
wine
glass
of
Bourbon
whis-
key,
one-half
glass
of
Cognac
brandy,
one-half
wine
glass
Ja-
maica
rum,
one
wine
glass
water,
one-half
tablespoon
of
rasp-