Jerry Thomas' Bartender's Guide

Seventh Regiment National Guard Punch.
(Use large bar-glass.)
Take 1 tea-spoonful of powdered white sugar, dissolved
in a little water.
The juice of a quarter of a lemon.
1 wine-glass of brandy.
1 wine-glass of Sherry wine.
Flavor with raspberry syrup.

Fill the glass with shaved ice. Shake and mix thoroughly,
then ornament with pieces of orange, pineapple, and berries in season, and dash with Jamaica rum. Serve with a straw.

Sixty-Ninth Regiment Punch.
(In earthen mug.)
Take ½ wine-glass of Irish whiskey.
½ wine-glass of Scotch whiskey.
1 tea-spoonful of sugar.
A small piece of lemon-rind.
2 wine-glasses of boiling hot water.

Dissolve the sugar in a wine-glass of boiling hot water, then add the whiskey, and lastly the balance of the hot water.

Punch Grassot.
(The following recipe was given by M. Grassot, the eminent French custodian of the Palais Royal, to Mr. Howard Paul, the celebrated "Entertainer," when performing in Paris.)
(Use a large goblet.)
Take 1 wine-glass of brandy.
1 tea-spoonful of Curacoa.
1 drop of acetic acid.
2 tea-spoonfuls of simple syrup.
1 tea-spoonful of strawberry syrup.
¼ of a pint of water.
Half a small lemon, sliced.

Mix, serve up with ice, in large goblet, and, if possible,
garnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot.

Maraschino Punch.
(Use large bar-glass.)
1 tea-spoonful of powdered sugar, dissolved in a little water.
1 wine-glass of brandy.
2 dashes of Arrack.
½ pony-glass of Maraschino.
The juice of half a small lemon.

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