33 / 64
HAYWOOD'S
MIXOLOGY.
33
Jamaica
rum,
one
teaspoon
raspberry
syrup;
fill
with
ice,
shake,
ornament
with
berries,
and
serve
with
straws.
Medford
Rum
Punch.
Use
large
bar
glass.
One
tablespoon
of
sugar,
one
teaspoon
of
Jamaica
rum,
two
dashes
of
ler^on
juice,
one
and
a
half
wine
glasses
of
Medford
rum;
fill
with
ice,
shake,
dress
with
orange,
lemon,
and
serve
with
straws.
Hot
Arrac Punch.
Use
large
bar
glass.
Tablespoon
of
sugar,
one-half
pony
glass
of
St.
Croix
rum,
one-half
juice
of
lemon,
one
wine
glass
of
arrack;
fill
with
boiling
water,
stir,
and
grate
nutmeg
on
top.
Sampson
Punch
Use
large
bar
glass.
One
lump
of
sugar,
one-half
pony
brandy
(Cognac),
one-half
pony
curacoa,
one-half
a
lemon,
cracked
ice;
fill
up
with
champagne,
stir,
ornament
with
ber-
ries,
and
serve
with
straws.
Spread
Eagle
Punch.
Use
punch-bowl.
Put
in
and
blend,
one
bottle
fine
Scotch
whiskey
and
one
bottle
of
Monongahela,
peel
of
two
lemons,
sugar
and
boiling
water
to
suit
taste.
Cider
Punch.
[For
Party.]
Pare
a
lemon
very
fine,
and
on
it
pour
half
a
bottle
of
sherry,
add
four
ounces
of
sugar,
juice
of
one
lemon,
grated
nutmeg
and
quart
bottle
of
cider;
put
it
in
punch
bowl
with
a
slab
of
ice;
add
just
before
serving
four
wine
glasses
of
brandy,
and
few
cucumber
slices.
Egg"
Milk
Punch
Use
large
bar
glass.
One
egg,
one
tablespoon
of
sugar,
one
wine
glass
of
brandy,
one-half
wine
glass
St.
Croix
rum;
fill
one-half
glass
with
ice,
the
balance
with
milk,
shake
well,
strain,
and
grate
nutmeg
on
top.
Curacoa
Punch.
Use
large
bar
glass.
One-half
tablespoon
of
sugar,
one-
quarter
wine
glass
of
Jamaica
rum,
one-half
pony
glass
of
curacoa,
juice
of
half
lemon;
fill
tumbler
one-half
full
of
ice,
stir,
ornament
with
fruit,
and
serve
with
straws.