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WEHMAN S BARTENDEKS' GUIDE.
85)
Essence ofRomanPunch for Bottlinsr.
1 quart of boiling Syrup.
1 quart of Brandy.
,1 quart of Jamaica Rum.
21 Eggs.
1 Lemon.
Beat the eggs to a froth with the juice of the lemon; stir in the
liquors; filter through felt or close flannel,and add the syrup.
Bottle for use.
A little of this syrup in a tumbler two-thirds full of shaved
ice, and well shaken, makes a delicious beverage.
Essence ofKirschwasserPunch tor Bottling.
7 gallons of plain Syrup.
gallons of Lemon Juice.
5 gallons of Kirschwasser.
, ,
Mix thoroughly and strain through canton flannel. Instead of
lemon juice^ pint of essence of lemon may be used.
f f
Essence ofBrandyPunchfor Bottling.
5 gallons strong Brandy.
3 gallons plain Syrup.
pint of Tincture of Lemon peel,
pint of Tincture of Orange peel.
3oz. Tincture of Allspice.
wine glass Tincture of Cloves.
N
Mix the tinctures with the brandy and add the syrup.
O
' -
BootBeer.
1 oz. Yellow Dock.
,
'
1 oz. Wintergreen.
, .''
1 oz. Sassafras.
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. •
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1 oz. Allspice.
<4 oz. Coriander.
oz. Wild CheiTy Bark.
R oz. Hops:
3 qts. Molasses.
,
Pour boiling water on the above and let stand twenty-four
hours; strain and add half pint yeast. It wiil be ready in
twenty-four hours.