Jerry Thomas' Bartender's Guide

Cold Whiskey Punch.*
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar dissolved
in a little water.
Juice of half a small lemon.
1 ½ wine-glasses of Irish or Scotch whiskey.

Fill the glass with shaved ice, shake well, and dress the top with two thin slices of lemon, and berries in season. Serve with a straw.

*When this beverage is made for a number of persons to be used at table, it ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way, the materials get more intensely amalgamated than cold water and cold whiskey ever get.

Milk Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar.
1 wine-glass of brandy.
½ wine-glass of Santa Cruz rum.
Small lump of ice.

Fill with milk, shake the ingredients well together, strain into a large glass, and grate a little nutmeg on top.

Hot Milk Punch.
(Use large bar-glass.)
This punch is made the same as the above, with the
exception that hot milk is used, and no ice.

Manhattan Milk Punch.
Same as the foregoing cold Milk Punch, with the addition of five drops of Aromatic tincture. (See Index "Aromatic Tincture".)

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