Jerry Thomas' Bartender's Guide

Sherry Punch.
(Use large bar-glass.)
Take 2 wine-glasses of sherry.
1 tea-spoonful of sugar.
1 slice of orange.
1 slice of lemon.

Fill tumbler with shaved ice, shake well, and ornament
with berries in season. Serve with a straw.

Orgeat Punch.
(Use large bar-glass.)
Take 1 ½ table-spoonful of orgeat syrup.
1 ½ wine-glass of brandy.
Juice of half a lemon.

Fill the tumbler with shaved ice, shake well, ornament with berries in season, and dash Port wine on top. Serve with a straw.

Curacoa Punch.
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar, dissolved
in a little water.
1 wine-glass of brandy.
¼ wine-glass of Jamaica rum.
½ pony-glass of Curacoa.
The juice of half a lemon.

Fill the tumbler with shaved ice, shake well, and ornament with fruits of the season. Serve with a straw.

Roman Punch.
(Use large bar-glass.)
Take 1 table-spoonful of powdered white sugar, dissolved
in a little water.
1 table-spoonful of raspberry syrup.
1 tea-spoonful of Curacoa.
1 wine-glass of Jamaica rum.
½ wine-glass of brandy.
The juice of half a lemon.

Fill with shaved ice, shake well, dash with Port wine, and ornament with fruits in season. Serve with a straw.

St. Charles' Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of powdered white sugar, dissolved
in a little water.
1 wine-glass of Port wine.
1 pony-glass of brandy.
The juice of quarter of a lemon.

Fill the tumbler with shaved ice, shake well, ornament
with fruits in season, and serve with a straw.