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OLD WALDORF BAR BOOK-AMENDMENTS
WINTER
CARIBBEAN
FISH-HOUSE
COLD RUM AND
BRANDY
HOT RUM
Two-thirds glass Jamaica Rum
Juice of one Lime or Lemon
Sugar to taste
Teaspoon of Ginger Brandy and
Pimento Liqueur
Two dashes Angostura Bitters
PUNCHES
Two quarts Jamaica Rum
One quart Brandy
Four ounces powdered Sugar
Juice of twelve Lemons
Liqueur glass Maraschino
Large wine-glass Peach Brandy
Ice; mix well; Fruit
One-third pint Lime or Lemon
Juice
Twelve ounces Sugar, dissolved in
Water
Half pint Brandy
One gill Peach Brandy
One gill Jamaica Rum
Two and one-half pints Ice Water
Add Ice; mix
One pint Jamaica Rum
Half pint Brandy
Half wine-glass Kilmmel
Half wine-glass Benedictine
·Peel of one Lemon
Peel of one Orange
One sliced Orange