Chocolate Punch.
A mixing-glass half-full fine ice, add one tablespoonful fine sugar, one egg, one-half jigger port wine, one-half jigger brandy, the juice of half a lemon; shake well, strain into fancy glass.
Cider Punch.
Dissolve one tablespoonful fine sugar with a little water and the juice of a quarter of a lemon in a mixing-glass, fill half-full with fine ice, add one pony brandy, fill up with cider; mix well. Serve on ice, with straws, trim with fruit in season.
Claret Punch.
Dissolve one and a half tablespoonfuls fine sugar with one jigger water in a large mixing-glass, add the juice of a quarter of a lemon, two jiggers claret, fill the glass with fine ice; shake well, serve in a long thin punch-glass, leave on ice or strain, trim with fruit. If on ice serve straws.
Club Punch.
One tablespoonful fine sugar dissolved in a little water in a mixing-glass, fill glass half full fine ice, add the juice of half a lemon, one-third jigger Jamaica rum, two-thirds jigger St. Croix rum; mix well, strain into a fancy glass, trim with fruit, top off with a little port wine.
Cosmopolitan Punch.
Mix same as Claret Punch, adding a pony brandy before shaking.