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WEH1'1AN BROS. BARTE :-IDE RS' GUIDE .
PUNCH- Royal. For a small p•rty.
One pint nf g I"een tea (hot),
One-ha lf pint of bm 11dy,
One·l!alf p in t of J a nrnica rum.
One wine-glnss of
cu 1·acoa,
One wine-g-la.ss of a.rrapk,
Juice of t,\•o limes,
One slice or lemon,
White sugal' to tastP,
One
J?ill
or
\\'A l'lll CA.If'• foot jelly.
To q e druu k as hot as possible.
PUNCH-Rum ; Hot. (Use a la rge bar glass.)
81tme as Irish Whis key, H ot, substituting rum for Irish
wbisK~y.
PUNCH- Sautern e. (Use a large bar glass.)
Same a s Clm·e t Punch, sub;ititut ings,.uterne wine for cla r et.
PUNCH- Seve nth Regim e nt. (Use a large bar glass.)
One ta blespoonful nf • ugar,
Two or til!'ee dashPs o f lemon juice,
Oue wine-1?lass
or
bl'andy,
Ono \vine-g la.s-3 o f ca.ta wba \vine.
FJ,.vor with 1·aspbe1·ry s yrup. Fi ll glf" s wi th fi ne ice ;
sha ke wei-1. DI"ess wit.h frui ts. Dush with J a ma ica rum
and serve with
a.
straw.
PU"ICH- Sherry Wine. (Use a large bar glass.)
Fill the glass with fin P i'"'·
Two wine-1?l1tsses of ehe rn·.
Oqe tahlP•poonful of SUl!ll l',
. 1'wo or t hree rlashes of
1 ...
mnn .i nir·e
Stir
w~ll.
'01°P•A wi"h frui ts
H
n<I tnp
nfl'
with " li ttle claret.
Serr'I
With a Stl'ILW.
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