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

32

KOYAL PUNCH.

55. Nuremburgh Punch.

(For a party of fifteen.)

(R-om a recipe ia the possession of Uon. Guliaii C. Verplanck.)

Take three-quarters of

a i)Oiind of loaf-sugar, press

upon it, through niusUii, the juice of two or more good- add a little of tlie peel, cut very thhi, pour upon a quart of boiling water, the third part of that quan- tity of Batavia arrack, and a bottle of hot, but not boiling, red or white French wine — red is best. Stir together. This is excellent when cold, and will improve by age. sized oranges ; Dissolve, in two pints of hot tea, three-quarters of a pound of loaf-sugar, liaving previously rubbed oft* with a portion of the sugar, the peel of four lemons; then add the juice of eight lemons, and a pint of arrack. 57. Ruby Punch. Dissolve, in three pints of hot tea, one pound of sugar; add thereto the juice of six lemons, a pint of arrack, and a pint of port wine. 56. United Serv^ice Punch.

58. Royal Punch.

] pint of hot green tea. do. brandy. ^ do. Jamaica rum. 1 wine-glass of Cura9oa. Juice of two limes. A thin slice of lemon. "White sugar to taste. 1 o-ill ( f warm calf's-foot jelly. To be drunk as hot as possible. 1 do. do. arrack.