1862 Bar Tender's Guide price $1.50 by Jerry Thomas

COLD PUIvCH.

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51. Arrack Pimch.

In making'rack punch, you ouglit to put two glasses (wine-glasses) of rum to three of an-ack. A good deal of sugar is required; but sweetening, after all, must be left to taste. Lemons and limes are also matter of palate, but two lemons are enough for the above quantity; put then an equal quantity of water—i.c-, not five but six glasses to allow for tlie lemon juice, and you have a very pretty three tumblers of punch.

52. Arrack Punch.

(ADOlhcr mctliod.)

Steep in one quart of old Batavia arrack, six lemons cut in thin slices, for six hours. At the end of that time the lemon must be removed without squeezing. Dissolve one pound ofloaf-sugar in one quart of boiling water,and add the hot solution to the arrack. Let it stand to cool. This is a delightful liqueur, and should be used as such. See recipe No.342,in '"'"The M^amialfor the lifajiufaeture of Cordials, etc.," in the end of this volume. 53. Bimbo Punch. Bimbo is made nearly in the same way as the above,ex cept that Cognac brandy is substituted for arrack. 54. Cold Punch. Arrack, port wine and water, of each two pints, one pound of loaf-sugar, and the juice of eight lemons.

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