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WEHMAN'S BARTENDEES' GUIDE.
Currant Slirub.—(General rulefor preparing.).
1 quart of sti'ained Current Juice.
1/4 pounds of loaf Sugar.
Boil it gently eight or ten minutes,skimming it well; take it
off, and when luke-warm,'add half a gill of brandy to eveiy
pint of shrub. Bottle tight.
A little shrub mixed with ice water makes a delicious drink.
Shrub may be made of cherry or raspberry juice by this
method, but the quantity of sugar must be reduced.
ImperialBrandy Pnncli.—('jF'or aparty oftwenty.)
1 gallon of water.
3quarts of Brandy.
'
1 pint of Jamaica Eum.
1% pounds of white Sugar.
Juice of6Lemons.
3Oranges sliced.
1 Pineapple, pared, and cut up.
1 gill of Curacoa.
2 gills of Raspberry Syrup.
Ice, and add Berries in season.
Mix the materials well together in a large bowl,and you have a
splendid punch.
If not sweet-enough,add more sugar.
HotBrandy and Bum Punch.—(Fora party offifteen.)
1 quart of Jamaica Rum.
1 quart of Cognac Brandy.
1 pound of white loaf Sugar.
4Lemons.
3quarts of boiling water.
1 tea-spodnful of Nutmeg.
Hub the sugar over the lemons until It has absorbed all the
yellow part of the skins,then put the sugar into a punch bowi;
add the ingredients well together; pour over them the boiling
water, stir well together; add the rum, brandy and nutmeg;
mix thoroughly, and the punch will be ready to serve.
Tip-Top Brandy.—CFor aparty offive.)
1 bottle of Champagne.
2 bottles of Soda water.
1 liqueur glass of Curacoa.
2 table-spoonfuls of powdered Sugar.
1 slice of Pineapple, cut up.
Put all the ingredients together in a small punch bowl, mix
well, ice and serve in champagne goblets.