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WEHMAN BROS.
1
BARTENDERS' GUIDE.
PUNCH-Brandy; Hot. (Use a large beer glass.)
One wine-glass of Cognac
br~ndy,
One-half wine-glass of Jamaica rum,
Two tablespoonfuls of w_hite sugar,
One-half of a lemon cut m small shces.
Fill glass with boiling water, stir well a::id grate nutmeg
over the top.
PUNCH-Brandy and Rum. (Use a large bar glass.)
One tablespoonful of powdered white sugar, dissolved
in
a
little water,
One wine-glass of Santa Cruz rum,
One-half wine-glass ot brandy,
Joice of half a small lemon,
One slice of orange (cut in quarters),
One piece of pineapple.
•
Fill the tumbler with shaved ice, shake well, and dress the
top with sliced lime and berries in season. Serve with a st1;a
w.
PUNCH- Brandy and Rum; Hot. For a party of fifteen.
One quart of Jamaica. rum,
One quart of Cognac brandy,
One pound of white loaf sugar,
Four lemons,
Three quarts of boiling water,
One tea8poonful of nutmeg.
Rub the sugar over the lemons until it has absorbed all the
yellow part of the skins, then put the sugar into a punch
bowl; add the ingredients well together ; pour over them the
boiling water, stir well together; add the rum, brandy and nut–
meg; mix_thoroughly, and the punch will be ready to serve.
PUNCH- Cider. · For a small party.
One-half pint of sherry,
One glass of brandy,
One bottle of cider,
8~:1.,~~~-"
pound of sugar,
Par!' the peel of half the
!!'~on
very thin; pour the sherry
UJ:ll>n
it; add the sugar, theJntce of the lemon and tbe cider
wi'th a little grated nutmeg. Mix
Wbl!
and place'it on ice. When
cold, add the brandy and a few pieces of cucumber rind.