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WEHMAN BROS.' BAR1'ENDERS' GUIDE .
57
PU~CH-Sixty-nintl>
Regiment. (Use.a hot
~hlskey
glass.)
One-half wine-glass of'Irish whiskey
One-half wine-glass of Scotch
whisk~y
One teaspoonfu l of suga r
'
Two or. three dashes of lemon j uice,
T wo wm&-glasses
t>f
bot water.
6
PUNCH-Spread Eagle. For a social party.
One bottle of Islar wh isker.
Onti bottle of Monongahela.
Lemon peel, sugar and boilini,; water at discretion.
PUNCH- St. Charles. (Use- a large bar glass.)
Qn.e tablespoon ful of ougar,
J
ll!Ce Of one-quarter
of
a lemon,
One wine-glass ot port wiue,
On!' pony of brandy.
; ·
Fi ll t.he glass with fine ice. Shake well. Dress top with
fr uits in st:ason and serve with a straw.
PUNCH- Tea. (Use a heated metal bowl.)
One-half pi nt of good bra11<ly,
Ont0-half pint of r um, .
On~..quarter
pou nd of loaf suga r, dissolved
in
water;
One ounce o( bl'St green tea,
One quart of boil ing water,
One large lemon.
1
Infuse t he tea in the water. WM·m a silver or oth er m etal
bowl until qui1e hot; J>lace ln it the brandy, rum, su1<ar a nd
the juice of the lemon. 'l'he oil of the lemon peel should
be
first obtained b y rubbing wi th a
few
lumps of the sugar .
S<>l the con ten ts of t he bowl on firt>;
an<l
wb~lti
flaming, pour
in the tea gradu"lly, stir ring with a ladle. I t
will
con tinue
to
bu rn for some tim.,, und sh ould be lsidled into glasses
while in that con<i:tion.