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WEHMAN'S BARTENDEKS' GUIDE^
St.Croix RumPuucb.—Ct^se a large bar glass.)
1 table-spoon Sugar.
3or -1 dashes Lomon Juice.
% pony glass Jamaica Rum.
1 wiDG dttss St. Croix itiini.
.
Fill up with ifno ice. Dress top with Iruit and berries. Serr
with a straw.
Tip-Top Puucli.—CDae a large bar glass.)
3or J lumps of ice.
1 pony of Brandy.
1lump of Sugar.
2slices Pineapple.
2slices Orange.
.
1 or 2 dashes Lemon Juice.
Serve
Pill with champagne. Stir well. Dress with fruits.- oorv
with a straw.
Vauilla Puncli.
1 table-spoon Sugar dissolved in a little water.
3or 4 dashes Lemon Juice.
2or 3 dashes Cura?oa.
1 wine glass Brandy.
1 pony glass Vauilla Cordial.
,„
FUl with fine ice. Mix well. Dress testily with tierrles an
fruit in season and serve with a straw. Or you can flaior wi
a little Vanilla extract instead of the cordial.
HotWliiskey Puncli.—f Use a hot whiskey glass.)
n
The juice of half a lemon,one ortwolumps of sugar dissolved
in one wine glass hpt water.
2 wine glasses Scotch or Irish "Whiskey.
,
f
Fill glass with boiling water and place on top a thin siu^ u
lemon or a piece of the peel. Some grate a Dttle nutmeg on
top. Always place ice before the customer, and allow
"
to remain in the drink, in order that the partaker
j'
'
age can help himself to ice, should the mixture be too hot lor
him.
ApplePunch.
In china bowl lay alternate layers of sliced apples
lemons, each layeh being thickly strewed with powdered sugar,
until the bowl is about half filled ; then pour a bottle of claret
over the fruit and let it stand six hours. Pour it through a
muslin bag,and it is ready for use.