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Jeffries Punch.
Use large bar glass half full hue ice.
Three dashes of syrup, one of lemon, one-half bar
spoon Orangine, one glass of old rye; shake well,
strain into fancy glass and decorate.
Bartenders' International League of
America Punch.
Use a large bozvl.
One-half pint raspberry syrup, one pint Curacoa,
one pint Creme de Chocolate, two bottles Hungarian
wine, two bottles Tokay wine, six oranges, cut in
slices, six fresh eggs, one pint Cognac brandy, stir
up well with a punch ladle and surround the bowl
with ice and serve in a wine glass; grate a little nut
meg on top.
Egg Gin Punch.
Use large bar glass.
Two-thirds fine ice, juice of half a lemon, two bar
spoons sugar, one jigger Tom gin; shake well, two
Jiggers of Manitou water mixed in; serve with lemon
sliced on top and straws.
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