Jerry Thomas' Bartender's Guide

Egg Milk Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar.
1 wine-glass of brandy.
¼ wine-glass of Santa Cruz rum.
Small lump of ice.

Fill the glass with pure fresh milk, shake the ingredients
well together, and strain into a large glass.

El Dorado Punch.
(Use large bar-glass.)
Take 1 pony of brandy.
½ pony of Jamaica rum.
½ pony of Bourbon.
1 table-spoonful of powdered sugar dissolved in a little water. A slice of lemon.

Fill the tumbler with, fine ice, shake well and ornament
with berries or small pieces of orange. Serve with a straw.

Claret Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of fine sugar.
1 slice of lemon.
1 slice of orange (cut in quarters).

Fill the tumbler two-thirds full of shaved ice, then pour in the claret until the glass is full, shake well, and ornament with berries in season. Serve with a straw. To make a quantity of claret punch, see Index, " Imperial Punch."

Sauterne Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of fine white sugar.
1 slice of lemon.
1 slice of orange.
1 piece of pineapple.

Fill the tumbler two-thirds full with shaved ice, then
pour in the Sauterne until the glass is full, shake well,
and dress with berries in season.

Vanilla Punch.
(Use large bar-glass.)
Take 1 table-spoonful of sugar.
1 wine-glass of brandy.
The juice of quarter of a lemon.

Fill the tumbler with, shaved ice, shake well, ornament
with one or two slices of lemon, and flavor with a few drops of vanilla extract. This is a delicious drink, and should be imbibed through, a glass tube or straw.

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