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WEHMAN BROS.' BARTENDERS' GUIDE.
PUNCH-Fish-House. (Use large glasses.)
One
table~poon
of sugar,
One-ha lf pa n. y of pea c h bra ndy,
Oue-ha lf pony of Cogn><c bra ndy,
One-ha lf pon y of Jnma ica r um,
On e-ha lf wine-gluss of warer. .
Juice of h a lf a small lemon or lime.
Fill with cracked ice and sha ke thoroughly.
PU NCH-Holland ; hot. (Use a hot-water glass.)
One Jump of sngar,
T\YO
wine-ghtss~s
of b(1iling'
water,
One wine-glass of Scotch
whi~key,
One tablespoon of ginger a le.
I
PUNCH- Imperial. One quart of punch.
One bottle of cla r et,
One bottle of soda water,
F onr tablespoons of powd end white suga r, dissolved
in a little of the soda wa te r ;
One-qua r ter teas poonful of gra ted n u tm eg.
One liqueur g lass of m a raschino,
~~e~t~rn~~~~
1
;iPc~~no~ ~~~~1~ber
rind .
Put all t he ingredients in to a pitch er a nd mix well.
PUNCH - Imperial Brandy. Fora party of twenty.
One ga llon of water,
Three qua rts of bl'and y,
One pint of Jama ica
~·um,
,
One a nd one-ha lf pounds of white sugar,
Juice of six lemons,
Three ora n l?<'S, sliced ;
One p ineappl.,, par ed a nd .cut up ;
Oi.e gfll of cu racoa,
Two gills of raspber r.Y syrup,"
Ice, and a dd b erries m season.
,
Mix the m aterials well together In a la rge bowl, and you
have a splendid punch.
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