Jerry Thomas' Bartender's Guide

Medford Rum Punch.
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar dissolved
in a little water.
1 ½ glass of Medford rum.
1 pony glass of Jamaica rum.
2 or 3 dashes of lemon juice.
1 slice of orange (cut in quarters).

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

Santa Cruz 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.
¼ wine glass of Jamaica rum.
2 or 3 dashes of lemon juice.
1 slice of orange (cut in quarters).

Fill the tumber with shaved ice, shake well, and dress the top with sliced lime and berries in season. Serve with a straw.

Hot Irish Whiskey Punch.
(Use medium bar-glass.)
Take 1 wine-glass Kinahan's or Jamieson's Irish whiskey.
2 wine-glasses of boiling water.
2 lumps of loaf-sugar.

Dissolve the sugar well with one wine-glass of the water, then pour in the whiskey, add the balance of the water, and put in a small piece of lemon rind, or a thin slice of lemon. Before using the glass, rinse it in hot water.

Hot Scotch Whiskey Punch.
(Use medium bar-glass.)
Take 1 wine-glass of Glenlivet or May whiskey.
2 wine-glasses of boiling water.
Sugar to taste. (About two lumps of loaf sugar.)

*Sugar does not readily dissolve in spirits ; it is neoessary, therefore, in making hot toddy or punch to put in the water before the spirits, or at least sufficient of the water to entirely dissolve the sugar, taking care to warm the glass before pouring boiling water into it. The best Hot Whiskey Punch is made with pulverized rock-candy.
This is preferable to sugar, for any hot drink made of whiskey or brandy.

Dissolve the sugar with one wine-glass of the water* then pour in the whiskey, add the balance of the water, and put in a small piece of lemon rind or a thin slice of lemon. Before using the glass rinse it in hot water.

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