In a mixing-glass the juice of one lime, one tablespoonful fine sugar, add a little water, fill glass half-full fine ice, add one-half jigger brandy, half jigger St. Croix rum; shake well, serve on ice in a long thin glass, ornament with fruits in season. Serve straws.
Hot Boland Punch.
A hot-drink glass one-third full boiling water, add one lump of sugar, one jigger Scotch whiskey, fill up with ginger ale, add a piece twisted lemon peel, grate nutmeg on top.
Bonanza Punch (For a Party).
Five quarts cold water, four and one-half pounds of fine sugar, the juice of twelve lemons, three oranges, one can pineapple, one-half pint Tom gin, one pint white wine. Grate the rinds of three lemons and two oranges into a bowl, add the juice of the oranges and lemons.
Put two quarts water, two pounds sugar, and the juice of pineapple on the fire, make a hot syrup of this, then pour it on the grated rinds and the juice to draw the flavor; chop the pineapple fine and add to mixture; stir well and strain all into a large punch-bowl half-full of very fine ice, add remainder of sugar and water, the gin, and wine; mix until cold, trim with fruit. Serve on ice with straws.
Brandy Punch.
A mixing-glass half-full fine ice, add one tablespoonful fine sugar, the juice of half a lemon, one jigger brandy; shake well, serve on ice in long thin glass, trim with fruit. Serve with straws.
Brandy Punch (Strained).
Prepare in the same manner as Brandy Punch, strain into fancy glass, ornament with fruit. Serve.