1912 Wehman Bros.' Bartenders Guide How to Mix Drinks

WEHMAN BROS.' BARTENDERS' GUIDE.

PUNCH-Tip Top. <Use a large bar glass.)

Three or four lumps of ice,

One pony of brandy,

One lump of sugar,

Two slices of pinrapple,

Tw•J slices of orange,

One or two

<la.she~

of lemon juice.

1•

Fill with champagne. Stir well. Uress with rruits.

with a straw.

PUNCH-Vanilla. (Use a large bar glass.)

Serve

One tablespoon of sugar.

cli~sol\·pd

in a little water;

Three or four dashes of lemon juice,

Two or three dashes of cura.coa,

One wine-glass of brandy,

One pony of vanilla. cordiul.

Fill with fine.ice. Mix wel l. Dress tastily with berries

and fruit in sea.sori, and serve with a !=ltraw. Or you can

flavor with a little vanilla. extract

of the cordial.

PUN.CH-Whiskey. (Use a large bar glass.)

One tablespoonful of powdered white sugar, dissolved

in a

ttle water;

Juice of hal f a small lemon.

One a nd oua-ba.Jf wine-glasses of Irish or Scotch

whiskey.

Fill the glass with shaved ice, shake well, and dress the top

with two thin slices of lemon, and berries in season. Ser ve

with a. straw.

. PUNCH - Whiskey; Hot. (Use a large bar glass.)

Sa.me as Irish Whiskey, Hot, substituting r ye or bour–

bon for Irish

whlske~-.

PUNCH- Century Club.

One pint of old Ranta. Cruz rum,

One pint of old :Jamaica rum,

Five pints of water.

With t.he addition of lemon juice and sugar

suit the

taste, this makes a. nice punch,