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WEHMAN'S BAllTENDEKS' &UIDE.
Bottled Velvet.—r Use apunch howl.)
1 bottle of Moselle.
Yz pint of Sherry.
2 table-spoonfuls of sugar.
1 Lemon.
Peel tle'Sn Te'r'^t'S'n, using only sufficient of the
produce the desired flavor; add the other ingredients, stiam
and ice.
SodaNegus.—CUse asmallpunch bowl; about one quwrt.)
1 pint of Port Wine.
12lumps of white loaf sugar.
8 cloves.
Grated Nutmeg,sufficient to fill a small tea-spoon.
Put the above ingredients into a thoroughly clean saiicep^^^^
warm and stir them well, but do not suffer it to , P ,_
warm wine empty a bottle of plain soda water,
delicious and refreshing drink.
Brandy and Gum.—CUse a large whiskey glass.)
1 or 2dashes Gum Syrup.
1 or 2lumps ice.
, . . i. ,
Place a spoon in the glass, and hand with a bottle of brandy
to the customer.
Englisli Bisliop.—(Use a small punch bowl to make one
quart.)
1 quart of Port Wine.
1 Orange (stuck pretty well with cloves, the quantity-
being a matter of taste).
Koast the orange before a lire,and when sufficiently brown,cut
in quarters, and pour over it a quart of Port Wine (previously
made hot), add sugar to taste, and let the mixture simmer over
the fire for half an hour.
Brandy Scaffa.—ffTse a Sherry glass.)
Y sherry glass of Raspberry syrup.
X sherry glass of Maraschino.
X sherry glass of Chartreuse(green). •
Top it off with Brandy,and serve.
This drink must be properly prepared to preventthe different
colors from running into each other,each mustappearseparate.