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WEHMAN BROS.' BARtENDERS'
G~IDE.
47
l
PUNCH- Absinthe. (Use a large bar glass.)
One tablespoonful of sugar,
One wine-glass of absint he,
Juice of one·half
'I-
lemon,
One-half wine-glru>s of brandy,
One tables poonful of orgeat syrup.
Fill with ice, stir wit,h spoon, orna ment with orange,
grapes and fruit in season.
PUNCH - Apple.
In china bowl la y alter nate layers of sliced apples a nd
lemons, e!'ch la . er being thickly str ewed with powdered
sugll.r until the bowl is ubout half filled; then pour a bottle
of claret over the f ruit a nd let it stand six hours. P our it
t h rough a muslin bag, and It is read y for use.
PUNCH- Arrack. (Use a bar glass.)
One tablespoonful of sugar , dissolved in a little water.
One or t ·.vo d ashes of lemon juice,
·
·One wine-gla ss of Batavia arrack.
One-half
glassfu~
of fine ice.
Sha ke well. Dress with fruits, and serve with a straw.
I
P.UNCH - Arrack ; Hot. (Use a hot-water glass.)
One teaspoonful of su J:tar.
On<1 or two d ashes o r lemon juice,
T hree-quarters wine-glass of arrack. .
Flll up with hot water . Stir well; grate a little nutmeg on
top, and serve.
PUNCH- Brandy. (Use a large bar giaas.)
One tablespoonful of sugar dissolved ·in a little water,
One-half of a small lem on,
.
O'ne.qua r ter wine-izlass of St . Croix rum,
One anrl one-half wine-g lasses of brandy.
One piece of J?inea pple,
One or t\VOslices of orange.
.
.
d
F ill glRSs wit h fine Ice. Shake well. Dress with fruits an
serve with a straw.