Jerry Thomas' Bartender's Guide

Tip-Top Brandy.
(For a party of five.)
Take 1 bottle of champagne.
2 bottles of soda-water.
1 liqueur glass of Curacoa.
2 table-spoonfuls of powdered sugar.
1 slice of pineapple, cut up.

Put all the ingredients together in a small punchbowl, mix well, ice and serve in Champagne goblets.

Bimbo Punch.
Take 1 quart of brandy.
1 gill of Arrack.
6 lemons.
1 pound of loaf-sugar.
1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the brandy for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the brandy and Arrack. Then let it cool. Ice and serve.

Cold Ruby Punch.
Take 1 quart of Batavia Arrack.
1 quart of Port wine.
3 pints of green tea.
1 pound of loaf-sugar.
Juice of six lemons.
½ of a pineapple cut in small pieces.

Dissolve the sugar in the tea, add the other materials.
Serve iced.

Soyer's Gin Punch.
Take ½ pint of old gin.
1 gill of Maraschino.
The juice of two lemons.
The rind of half a lemon.
Four ounces of syrup.
1 quart bottle of German Seltzer water.

Ice well, before serving.

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