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J
WEHMAN'S BAETENDEES' GUIDE.
Canadian Punch.—(For a amallparty.)
2 quarts of Eye Whiskey.
1 pint of Jamaica Eum.
6 Lemons,sliced.
1 pineapple, sliced.
4 quarts of water.
Sweeten to taste, and ice before serving.
Spread Eagle Punch.—(Fora social party. >
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1 bottle of Islay Whiskey.
. ' .'
1 bottle of Monongahela.
, . . ,.
Lemon peel, sugar and—boiling water at discretion.
, ,
Century Club Punch.—
1 pint old Santa Cruz Eum.
1 pint of old Jamaica Eum.
w+K of water,
ith the addition of lemon juice and sugar to suit the taste,
Jus makes a nice punch.
Pineapple Punch.—(Fora party often.)
4bottles of Champagne.
1 pint of Jamaica Eum.
1 pint of Brandy.
1 gill of Cura^oa.
Juice offour Lemons.
4 Bineapples sliced.
Sweeten to taste with pulverized white sugar.
bow^l anrt
of a pound of sugar in a gias.s
nCieaoX them stand until the sugar is well leaked in tlie
Champagne " other ingredients, except the
Cha
mixture stand in ice for about an hour,then add the
^sea^on'^®' ornament with sliced orange, and other fruits
Serve in Champagne glasses.
punch is sometimes made by adding sliced pine
apple to brandy punch.
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