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\VEH~lAN
BROS.' BARTENDERS' GUIDE.
a nd two of the orange.•. PreRs out the juice o f al] the.or
a nges and lemons. !:'lace the whnle.
wit~
t he
jPll~·. ~n ~
JUg
a nd stit• well. Pour on the wate r, 1uHl l»t 1t sranrl fn1
t
" e nty
minutes. Strain t hrough a fine
~h·w1
in0 '!-la rge bowl ; add
the capillaire, spihts, shrub and w1ue, s urrmg well.
PUNCH- Philadelphia Boating. (Use a large bar glau.)
Fill the gla..•s with fine ice,
One tables;oon of s ugar,
One or two dashAS of lemon juice,
One wine-glass of St. Croix•rum,
One pony of old brandy.
Stir well. Dress with fruits, and serve with a straw,
PUNCH- Pineapple. For a party of ten.
Four bot tlPS of chnmp111rne,
One piut
+f
.Jan1uica.
rum:
One pint of brand y,
One gill ot curacoa,
Juice of fou r lemons,
Two pineapples, slicE>d ;
Sweeten to taste with pulverized white s\igar.
Put t he p ineapple with a quarter of a pound of sugar in a
~lnss
bowl, and let them st11.11d until the sugar is well soaked
1n
the pineapple, then 1«ld nll th e other ingredients, excep.t
the champag ne. L et this mixture stand in ice for about nn
h our, thPll'add the champngno•, a nrl ornam...nt with sliced
rq·–
ange, and other fru!ts in Benson. Serve in l'hampa.gne glassPR.
,PUNCH- Port Wine.
(Use~
large bar glass.)
OnE'-half tablespnnn of sugar,
One-half t a blespoon of orcha.ril Hyrup,
One or two dashes of 1e1non juice,
One and one-half wine-<rhts•es of port wine.
Fill up with fin e lee, stil' well. nnd rlress top with fruits in
sea.son. ServA w.ith a straw.
.,