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

d'oesay punch.

39

Orange Punch.

76.

Bordeaux Wine and Liqitor GuideJ'

From a recipe in the

The juice of 3 or 4 oranges. The peel of 1 or 2 do. 5 lb. lump-sugar. 3| pints of boiling water. Infuse half an hour, strain, add i pint of porter ; f to 1 pint each, rum and brandy (or either alone 1^ to 2 pirits), and add more warm water and sugar, if desired weaker or sweeter. A liqueur glass of Cura9oa, noyau, or maraschino improves it. A good lemon punch may be made by sub etitutinor lemons instead of orani^es. Imperial Raspberry Whiskey Punch, For the recipe to make this punch, see No. 292 in " The Manual for the Manufacture of Cordials^ etc.^"^ in the end of this work. This recipe is for 10 gallons. Kirschwasser Punch. See recipe Xo. 293, in " The Mojiiial for the Manu- facture of Cordials^ etc.^'' in the latter part of this book- This recipe is for 10 gallons. D'Orsay Punch. See recipe jSTo. 294 in " The Manual for the Manvfac- lure of Cordicds, etc.^'' in the latter part of this book. Tliis recipe is for 10 gallons. 77. 78. 79.