Jerry Thomas' Bartender's Guide

Brandy Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of powdered white sugar dissolved
in a little water. *
1 tea-spoonful of raspberry syrup.
1 wine-glass of brandy.
½ wine-glass of Jamaica rum.
Juice of half a lemon.
2 slices of orange.
1 piece of pineapple.

Fill the tumbler with shaved ice, shake up thoroughly,
and dress the top with berries in season. Serve with a straw.

Brandy and Rum Punch.
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar, dissolved
in a little water.
1 wine-glass of Santa Cruz rum.
½ wine-glass of brandy.
Juice of half a small lemon.
1 slice of orange (cut in quarters).
1 piece of pineapple.

Fill the tumbler with shaved ice, shake well, and
dress the top with sliced lime and berries in season.
Serve with a straw. *The sugar is first dissolved in a little water, because it does not readily dissolve in spirits.

Gin Punch.
(Use large bar-glass.)
Take 1 table-spoonful of raspberry syrup.
1 table-spoonful of powdered white sugar, dissolved
in a little seltzer water.
1 ½. wine-glass of Holland gin.
Juice of half a small lemon.
1 slice of orange (cut in quarters).
1 piece of pineapple.
1 or 2 dashes of Maraschino.

Fill the tumbler with shaved ice, shake well, and dress the top with sliced lime and berries in season.

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