1862 The Bartender's Guide price $2,50 by Jerry Thomas

NATIONAL (iUAKD SEVENTil REGIMENT PUNCil.

131

Regent's Punch.

31.

(Another recipe.)

(From the Boi deaux Wine and Liquor Guide.)

pint, each, strong hot green tea, lemon juice, and

ciipilluire.* 1 phit, each, rum, brandy, arrack, and Cura9oa. 1 bottle of champagne ; mix, and slice a pine-apple into it, For still another method of compounding this celebrated punch, see recipe No. 295, in "TAe Manual for the Manu facture of Cordials^ etc.^'^ in the latter part of this work,

32. Raspberry Punch.

(From a recipe in the Bordeaiux Wine and Liquor Gvdde.)

]| gill of raspberry juice, or vinegar. I lb. lump -sugar. 3^ pints of boiling water.

Infuse half au hour, strain, add \ pint of porter, f to 1 pint, each, of rum and brandy (or either li to 2 pints), amd add more warm water and sugar, if desired weaker oi sweeter. A liqueur of glass of Curayoa, noyau, or maras- chino, improves it.

33. National G-uard 7th Regiment Punch.

(Use large bar glass.)

1 table-jpoonful of sugar. The juice of a | of a lemon. 1 wine-glass of brandy. Catawba wine. Flavor with raspberry syrup. Fill the glass with shaved ice. 1 do. do.

Shake and mix thorouc»h.

* See recipes Xos. 6 5 and 6G.