1864 Bar Tender's Guide price $2 00 by Jerry Thomas

EUVS Collection Bar Tender's Guide by Jerry Thomas First Edition price $2.00




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-.1 THOMAS, •0TiB«Tl7 princIpAl Bir-Modsrat tm Motropolltua Ilolol, Sew York, and the Plantor'»Honie,SL Loots






% ( 1

jcu_.carira.. ^ux A ivants, I'arlor Qamos Science in Sport 1.^?'°'^ cboicQ collection of '■^'-•uiri-mecltmiical etc. " ^ and -^r-

hi. of -Hv -;oo


Entered according to Act of Congrcsa, in the year 18C2, by DICK & FITZGEKALD, In the Clerk's Omce of the District Cimrt of the Cnltcd StateB) for the Southern District of New York.



. _ f®«. tho •.Natural, oiiR^.. ►3."®"'*




In all ages of tho world, and in all countrios, men have in dulged in"so cial drinks." Tliey have al ways possess ed diemselves ofsome popu lar beverage a j» a r t from w a ter and those of the breakfast and tea table. Vv'liether it is judicious that mankind should con-

tinue to indulge in such tilings, or wiiothcr it would be wiser to abstain from all enjoyments of that cliaraotc-r, it is not our province to decide. We leave that question to the moral philosopher. "Wo simply contend that a relish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in tho world; and that he, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this little volume to the public. "We do not propose to persuade any man to drink, for instance, a punch, or ajulep, or a cocktail, who has never happened to make tlie acquaint ance ofthose refreshing articles under circumstances calculated to induce more intimate relations; but wo do propose to instruct those wliose "in timate relations" in question render them somewhat fastidious, in tlie • daintiest fasliious thereunto pertaining. "VVe very well remember seeing one day in London, in tho rear of tho


Bank of England, a small drinking saloon that had been sot up "by a peripatetic American, at the doorxof which was placed a board covered •with the unique titles of the American mUed drinks supposed to bo pre pared within that limited establishment. The "Connecticut eye-open ers" and "Alabama fog-cutters," togethervrith-the "lightning-smashes" and the "thunderbolt-cocktails," created a piofoimd sensation in tho crowd assembled to peruse the Noctarian bill of faro, if they did not produce custom. It struck ua, then, timt a list of all tho social drinks —the composite beverages,if wo may call them so—of America, would rcaUy be one of the curiosities of jovial literature; and that if it was combined with a catalogue of the mixtures coraraon'to other nations, and made practicaUy useful by the addition of a concise description of the various processes for "browing" each, it would be a "blos.sing to ankind" There would bo no excuse for imbibmg,w;th such a book at w]the "villainous compounds" of bar-keeping Goths and Yandals, who know no moro of the amenities of bon vivant existence than a Hot- tentot can know of the bouquet of clinmpagne. „ • • "There's philosophy,"says Father Tom in tho drama, oven m a jug nf nunch" Ve claim the credit of"philosophy teaching by example," 1 n to no ordinary extent in tho composition of this volume; for our A.,exhibits the title of eighty-six different kinds of punches,together ZTa universe of cobblers,juleps, bitters,cups,slings, shrubs,&c., each Id .U of which tho reader is carefidly educated how to concoct in tho the perfection of this education, tho name, alone, choicest mnner. ho has travelled Europe and of Jerry recondite in this branch of tho spirit art. America m Olympus of tho bar at tho Metropolitan Hotel He has been J ^ presiding deity at tho Planter's House, St. ZlT nThas been the proprietor of one of the most recbercbe saloons ^New oLus as weU as in New York. His very name is synonymous in the lexicon of mixed drinks, with all that is rare and • To the "Wine Press," edited by F- S. Cozzens, Esq., we are indebted for the composition of .several valuable punches, and among them wo may naXZize the celebrated "Nuremburgh," and the equally fammis ^adeiphia Fish House" punch. The rest we owe to the msp.rat.ou of Jem/ZhomM himself, and as he is as inexorablo as the Medes and US principle that no exceUent ^ any thin- but excellent materials, wo conceive that we are..ate in as..crt. ing that whatever may be prepared affer his instructions ^ apeak eloquently for itself. "Good wine needs no bush, SbakespearQ tells us and over one of Jerry's mixtures eulogy is qmte as reUunaant.



77iU Taile of Contents refers to the Number op racii Necitb, akb not to the number of the pages. For the Table of Contents to "Manual foe the Man- tlFACTUBE OF CoRDlALS, SVRCPS, ic.," See pCQO 235.



Bottle of Champagne Cocktail " Brandy Cocktail

no 106 217 216 199 166 107 103 116 140 6

Absinthe, How to drink. A In Ford, Punch " Komoin, Punch

210 25


Brandy and Gum " " Soda

67 7S

Alo Punch

" Flip


147 120

" " Bum Punch " Burnt, and Peach.. " Champnrello

" Sangaree

Apple, Pino, Punch


" Cocktail

" Toddy. " Punch




" Fancy

A Protest'int Plshop

1S8 ISO 212

" Gmatfl. " Fi-t " Flip " Julep " Poney of " Sangnreo " Scaffa " Shrub " Sling " Smash " Sour " Straight " Toddy " Punch "

Arcliblshop 'Arf-aud-'orf




CO 51 62 80

" Punch


" " unothpr method.

2 8

Auld Man's Milk.

" for a Party

127 167 163 188


105 171

llalaklflva Nectar Baltimore Egg Nogg. Bnrbndnes Punch

84 70 68


Blinbu Punch

142 218 133 169 199

Bishop, i la Prtisse

178 170 1S3 193 219 200 197

" nnothorreclpe " a Protestant

Brunow, Cup, A la

Bitters, Decanter

Burnt Brandy and Peach

" and Sherry

Black Stripe. Blue Biczor Bottlod Velvet;

Caf6, Faivro'e PouBSO


" Parisian " SantinA's






Cmsta, The

105 117 169 173 173 198 186 191 103 7S7 7^

Canadian Pimch

4^ 65 66

" Whiskey Cup, d hv Brunow.


" another metbod

Captain Marryatt's Iteclpo for Mint Juiep

" Marmora " Wyndham



ISl 100

Cnp, Chablis.

" Claret

Cata-wba Cobbler Century Clab Punch



& la Lord Saltoun

" " Champagne " " Porter

Chablis Cnp


ChampagDe Cobbler



" Cocktail

110 103


" Punch

20 285 756 755 769

Currant Effervescing draught

" or Claret Cup,& la Bra- noTv

" Shrub


" White

" Punch


Czar, Noctar for the

Cbamparelte, Brandy

166 154 194

Cherry Shrub Cider Nectar

Decanter Bitters, "Jerry Thomas's Own"

798 '9 283 229

" Punch


D'Crsay Punch Draught Lemonade Drink for Dog Days.

Claret Cobbler.

102 186

" Cup

" " d la Brunow 160 " " d la LordSaltonn ...101 " Mulled 124 " Punch 14 Cuhbier,Catawba 100 " Champagne 99 "' Claret 102 "■ Hock 101 " Baateme 103 " Sherry 98 t The 9T " "Whiskey 104 Cocktail, Bottle of Brandy "• 106 " Brandy lOT " Champagne HO " Pancy Brandy 108 « » 6in 112 » Gin Ill " Japanese 113 " Jersey 114 « Soda 116 J' The 105 " Whiskey 109 Cold Punch 54 " "Whiskey Punch T Columbia Skin 206 CopenhagcD 174 Crimean Cup, ila Mflrin.ora......i.. 172 " «' «« Wyndham.. 178 CrnBta,Brandy..-...-.....\ HO " Qin 118 " " FainiUcs 238 Dry Punch 37 Duke of Norfolk Punch 60 " " another method 60 EffctTeaeing Draught 235 Egg and Sherry. 2I8' Egg Flip 148 " anothermethod I49 EggNogg 80, 81 " Baltimore 84 " , for a Party S8 " General Ilurrison's 55 " Hot.... 83 " Sherry gg Eggs, Mulled Wine without 120 " with 121 " " " with the white of 122' English Cnrapoa 188 " Milk Pnnch 24 " " " another method. 25 Falrrc's Ponsso Cnf6 164 Fancy Brandy Cocktail 103 " Drinks 161 " Gin Cocktail HI Fish-honse Pnnch, Philadelphia 46 Fixes and Sours 189 FiijBrandy 140 "Gin 141

, r



t a




Fix,Santo Cruz Flannel,Yard of

141 148 147 150 14S 149 144 14S 140 202 203 204 Ill 112 IIS 141 gs

Imperial Punch 41 " Raspberry Whiskey Punch 77 Indian Punch, West 69 Irish Whiskey Punch. 0 Italian Lemonade. 1S9

Ale Flip,



" nnotlier inelbod

Negus and Shrub

Japanese Cocktail



Jelly, Punch


" oJiolher method

"Jerryl hoiiias'sOwn Bitters"

193 114

Jersey Cocktiiil

General Ilorrison's Egg Nogg.

Julep^ Remarks on

87 89 90 87 S3 92 01

Giu and I'inc " " Tansy


" Gin

" " WoriinvocKl

" Mint, Captain Marryalt's Bo- clpe for

" Cocktoil

" " Fancy

" Mint

" Crusto

" Pineapple " Whiskey.

" Fix

" Jiilc'p "Punch

CO 10 11 2S

KtrscliwaMor Punch


t> " by Soyor. " " fur bottling



« Sangnrc-e

12'* 13S

LWmoiir,Ponsso La Patri.a Punch


" Sling " Smash


222 233 224 227 189 220 223 281


" Draught

" Sour

143 214 185 227 236

"Stniight " Toddy

" Fine,for Parties

" Ginger " Italian " Orgeat

Ginger Lemonade.

" IVino

Glasgow Punch Gothic Punch Crass'it Punch Guu)and Brandy

29 02


•' Powders


Light nnard Punch



T.ion; Whlto Locomotive

176 177

Ifarrlson's Egg No^,General


Louisiana Sngitr-houso Punch


Hock Cobbler

101 103 201

Marmora.Cup,ik 1.1. Milk Punch,English 2-4 " " " anothorincthod. 25 " " 22 " " Hot....!.. 28 " White Tiger's "5 Mint Julep 6S " " Capr.Marryott'sRoelpcfor 87 Mississippi Sngar-houae Punch 4 Mnll.s niicl S.aiigjirees 119 Mulled Claret, A la Lord S.altoun 124 " Wine In Vorae 128 » " without Eggs 120 u u vith " 121 - " " " the whito ofEggs 123 172

" Cup.

ITonoy and Peach

Hot Brandy and Bum Punch


" Ei'g Nogg " Milk Punch

62 23

" Bum

2ns 1S5 207 137

«• Euniriisllan " Spiced Bum " Whiskey Slitig « " Punch

9 S


» " Scotch

" «•

" Irish


Ico and Sherry

220 2dS

Jmperlo]Drink for Familiu5<




KECTPB Punch Arrack, another method 53 " Barbadocs. fo " Bluibo 53 " Brandy 2 " " for a Party 3 " " and Hum,Hot 5 " Canadian 43 " Century Club 59 " Clmmpagnc 13 " Cider u " Claret 14 " Cold M " " Whiskey 7 " CumfOft 20 " D'Orsay 79 " Dry 37 " Duke of Norfolk cO " English Milk 24 " " " ancthiTway.... 25 " Gin " "by SoyiT n " "for bottling 23 " Glasgow SO " Gothic 63 " Qrassot 44 " Hints about j " Hot Brandy and Eiim r " " Milk '28 " Imperial Puispberry Whiskey 77 " " 41 " Irish Whiskey 3 " Jelly 27 " Klrschw.'issor 73 " La Patrla 33 " Light Guard 45 Louisiana Sugar-house 86 " Milk 22 " " Hot 28 " Mississippi 4 " National Guard 88 " Nectar...... 75 " Nonsuch 47 " Norfolk 60 " Nuremburg..... 55 " Orange 76 " Orgeat 19 « O.xford 63 " Philadelphia FIsh-honse. 46 " Plnoapplo 18 " Port Wine 16 Queen 61 " Baspborry.m;ivl ><< 8®

^rational Guard Fasch



ITl 104 1C9

" Ciller

" fortlic Czar

" Piitich


« Soila




Negna,Flip and Shrub


" Port Wine 151 " " " another way 152 " Sod.i 1^ KfiggiEgg. 81 " " Baltimore 84 « " for a Party 83 « " General Harrison's 85 « " Hot...., 82 " Sherry 80 Nonsuch Punch 47 Norfolk Punch,Duke of. 00 " " " another way. 60 Nuremburg Punch 55


225 235

Orange Efterrcsdng Draught

" Punch




" Punch

10 03

0.\ford "

Parisian Ponsso CnftS

1C.3 199 201

Peach and Burned Brandy

" Honey

Philadelphia Flsh-honsoPunch

48 02 13

Pineapple Julep

" Punch

Pine and Gin

202 182 180 180



Porter Sangareo Port Wine Ncgna

151 " " " another method... 152 » " Punch 16 Ponsso Cafd,Faivres 164 " " Parisian 163 " » Santina's 162 " L'Amour 165 Prussc, Bishop,& la 178 Pnach,h la Ford 26 " P^uioin 07 - Ale 78 " Apple 72 Arrootr '.ni- 61



itEcrrs Panch,Kaspborry,Imperial Whiskey 77 " Regent's 80 " " nnotherway 8! " Rochester 40 " Rucky Muiintitlti 48 " RiJinnn 21 " Roihaiii,il la. 07 *♦ Royal 68 " Ruby 67 " Rum, Hot. 5 " Sauterno 15 •' Scotcli Whiskey $ » Sherry 13 " SI.viy-Ninth Regiment 85 " SpreflO Eiigle 89 " St. Charles 3-1 •' Tea OS " Tip-Top 49 " Thirty-Second Regiment 42 o Undo Toby C4 " United Service 5C " Vanilla 17 " Victoria 42 " West Indian CD « Whiskey 9 " •' Cold 7 " " Irish C " " Scotch 8 " Torkshlro 71

r.nm Flip,'another method,.

140 1S5 203 207 159 100 129 127 123 180 123 120 110 141 143 1G3

Riuufiistlan Hum, Hut

" " spiced

" Shrub


" English

Sangorec, Ale

" "



" Porter

" Port Wine " Sherry

S.angnrees and Mulls

Santa Cruz Fix " " Sour

S.antln.a'.s Pousse Cafe Sautorne Cobbler Scaffft, nran




" " Skip 205 Seltzer Water and Rhino Wino 211 Seventh Regiment Punch 53 Sherbet 280 " Lemon 282 " for Punch 20 Sherry and Bitters 219 " Kgg 213 " " Ico 220 " Cobbler 93 " Egg Nog.... 80 " Punch 13 " Siingarce 120 Shrub, Bnindy 153 " Cherry 154 " Currant 158 " Enirlish Rum 160 " Negus, and Flip 144 " Ra.spborry 137 " Rum 159 " White Currant 155 Sixty-Ninth Rcgunont Punch 85 Skin, Columbia 2116 " Scotch Whiskey 205 Sleeper 163 Sling, Brandy 136 " Gin 133 " Hot Whiskey 137 Slings and Todtlios Smash, Brandy.. 54 " Gin 85

Qnecn Punch Quince Liiticur



Easpberrj", Effervescing Drink



Punch Shrub




" • Whiskey Punch




Regent's Punch

80 81 83 83 40 43 21 07 OS 57


" another Recipe

Regiment Punch, Seventh

" "

" Sixty-Ninth


Tlilrty-Sccond.... 42

Rhine Wine and Seltzer Water



Rocky Mountain Punch

Roman Piincli

Romnin, h In Punch

Royal Punch Ruby Punch

Rum ontl Brandy Punch, Hot


Bum Flip







"Whlskoy Julep



"8 98

" Punch


" "Whiskey

« 7 " " Imperial Itasphcrry 77 •» " Irish 6 " " Scotch 8 " Skin, Scotch 2('5 « Sling, Hot 137 " Toddy 184 WTiito CurrantShrub.. l^S " Lion 170 " Tiger'sMilk 175 Wine Cobbler,Ciitawba 100 " " Clmmpiigno 00 » « Claret 102 " « Hock 101 " " Sherry 98 " Cocktail,Champagne 110 " Cup, Chainp.agne, 109 " Claret 169 " Ef^Nogg, Sherry 80 " Ginger 230 " Mulled Claret 124 " " in Verse 123 " " with Eggs. 121 " " without Eags.. 120 " " witli white ofEpgs..... 122 " Negus, Port ],',l " " " another method... 152 " Punch,Chntui)agiio 12 " " Claret 14 » " Port 10 " " Sauterno 15 « " Sherry 18 " S.angaree,Port 123 « Sherry 120 Wine.Seltzer"Water and Ilhliie....... 211 "Wyndh'am,Crimcau Cup,ik la 178 " Cold


210 115 22S 153 M2 143 14=1 139 207

n " Cocktail

" Nectar " Negus

Sonr, Brandy

" Gin

" Santa Cruz... Sours and Fixes Spiced Uiiin, Hot Spread Eagle Punch


Stone Fence Stone Wall

209 210

St Cliarles Punch.; 34 Strawberry Effervescing Drought... 235 Sagar-houae Punch,Louisiana. 80 Tanscy and Gin 20-3 Tea Punch 03 Tiger's Miik, White 175 Tip-Top Punch 49 Thirty-Second Keglment 42 Toddies and Slings 131 Toddy, Ai>ple 182 " Brandy. 188 » Gin.. 185 » -Wliiskey 184 Tom and Jerry 174

TTnclo Toby Punch United Service Punch

04 60



Yelvet Bottled' YictoriaPunch



"West Indian Punch Whiskey Cobbler


104 10!) 117

Yard ofFlannel Yorkshire Punch


« Cocktail M Crusta



tow TO MIX DfilKS;




To make punch of any sort in perfection, the amhrosial essence of the lemon must be extracted by rubbing lumps ofsugar on the rind,which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water,and thoroughly amalgamating all the com pounds,so that the taste ofneither the bitter, the sweet,the spirit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice. In making hot toddy, or hot punch,you must put in the spirits before the water: in cold punch, grog, tfcc., the other way. ' The precise portions of spirit and water, or even of the acidity and sweetness,can have no general rule,as scarcely two persons make punch alike.




2. Brandy Punch.

(Uso large bar glnaa.)

1 table-Spoonful raspberry syrup. 2 do. white sugar. 1 wine-glass water. do. brandy. ^ small-sized lemon. 2 slices of orange, 1 piece of pine-apple. Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw. 3. Brandy Punch.

(For a party oftwenty.)

1 gallon of water. 3 quarts of brandy.





^ pint of Jamaica rum. 2 lbs. of sugar. Juice of C lemons. 3 oranges sliced. 1 pine-apple, pared, and cut up. 1 gill of Cura<;oa. 2 gills of raspberry sjTup. Ice, and add berries in season.




^ Mix the materials ■well together in a large bowl, and you have a splendid punch.

4. Mississippi Punch,

(Use largo bar glass.)

1 -wine-glass of brandy. X do.

Jamaica rum.

8 X ^

do. do.

Bourbon whiskey.

water. lA table-spoonful ofpowdered white.sugar. A of a Large lemon. Fill a tumbler with shaved ice.

The above must be well shaken, and to those who like their draughts " like linked sweetness long dra-wn out," let them u.se a glass tube or straw to sip the nectar through. Tlie top of this punch should be'ornamented with small pieces of orange, and berries in season. 5. Hot Brandy and Bum Punch. (For a pai't}' of fifteen,) 1 quart of Jamaica rum. 1 do. Cognac brandy. 1 lb. of white loaf-sugar. 4 lemons.

3 quarts of boiling water. 1 teaspoonful of nutmeg.





.Rub the sugar over the lemons until it has absorbed all the yellow part of the skins,then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water, stir well together; add the rum brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. As we have before said, it is very im portant, in making good punch,that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended to. Allow a quart for four persons; but this information must be taken cum grano salis y for the capacities of persons for this Idnd of beverage are generally supposed to vary con siderably. 6. Irish "Whiskey Punch. " This is the genuine Irish beverage. It is generally made one-third pure whiskey,two-thirds boiling water, in which the sugar has been dissolved. If lomon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in. (For a party.) This beverage ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In tliis way,the materials get more intensely amalgamated than cold water and cold whiskey ever get. As to the beautiful mutual adajUation of cold rum and cold water,that is beyond all praise, being one of Nature's most exquisite achievements. (See"Glas- goto Punchy'' No. 29.) * Irish whiskey is not fit to drink until it is three years old. The best whiskey for this purpose is Kenahan's LL whiskey. 7. Cold Whiskey Punch.


GIN ruKcn.

8. Scotch "Whiskey Punch.

Steep the thin yellow shavings of lemon peel in the whiskey, which slioukl be Glcnlivet or Islay, of the best quality; the sugar slioultl be dissolved in boilitig water. As it requires genius to make whiskey punch, it would bo impertinent to give proportions. (See "Spread Eagle Pu7ich^^ No.39.)

9. Whiskey Punch.

(Use small bar glass.)

1 wine-glass whiskey (Irish or Scotch). 2 do. boiling water. Sugar to taste.

Dissolve the sugar well with 1 wine-glass of the water, then pour i)i the whiskey,and add the balance of the water, sweeten to taste, and put in a small piece of lemon rind, or a thin slice of lemon.

10. Gin Punch.

(Use largo bar glass.)

\ table-spoonful ofraspberry syrup. 2 do. do. white sugar. 1 wine-glass of water, do. gin. small-sized lemon. 2 slices of orange. 1 piece of pine-apple. Fill the tumbler with shaved ice. Shake well,and ornament the top with berries in season. Sip through a glass tube or straw.



11. G-in Punch.

(From a recipe by Soyor.)

^ pint of old gin. 3 gill of maraschino.

The juice of two lemons. The rind of half a lemon.


Four ounces ofsyrnp. 1 quart bottle of German Seltzer water. Ice well.

12. Champagne Punch. (Per bottle.)

1 quart bottle of wine. ilb. ofsugar. 1 orangesliced.

Thejuice of a lemon. 3 slices of pine apple. 1 wine-glass of raspberry or strawberry syrup. Ornament with fruits in season, and servo in champagne goblets. This can be made in any quantity by observing the pro portions of the ingr(5dients as given above. Four bottles of wine make a gallon, and a gallon is generally sufficient for fifteen persons in a mixed party. For a good cham pagne punch,see ^'•HocJcy Mountain Panch^'' No.43.

13. Sherry Punch.

(Use large bar glass.)

2 wine-glasses ofsherry. 1 table-spoonful ofsugar. 2 or 3 slices of orange. - 2 do. do. lemon. Fill tumbler with sbuved ice, shake well, and ornament with beriies in season. Sip through a straw.


14. Claret Punch.


(Cso largo bar glUB.)

tfible-spoonful ofsugar.

1 slice oflemon. 2 01'3do.orange.

Fill the tumbler Avith shaA'cd ice, and then pour in your claret, shake Avell, and ornament with berries in season. Place a strA^v in the glass. To make a quantity of claret punch,see "Imperial No.41.

15. Sauterne Punch.

(U8« Inrgo bar glass.)

The same as claret pimch, using Sauterne instead of claret.

16. Port "Wine Punch.

(Use large bar glass.)

The same as claret punch, using port wine instead of claret, and ornament Avith berries in season.

17. Vanilla Punch.

(Use large bar glass.)

1 table-spoonful ofsugar. 1 Aviiie-glass of brandy. Thejuice of ^ ofa lemon.

Fill the tumbler Avith shaved ice, shake Avell, ornament Avith one or two slices of lemon, and flavor AA'ith a few drops of vanilla extract. This is a delicious drink,and should be imbibed through a glass tube or straw.



18. Pine-Apple Punch.

(Fora party often.)

4 bottles ofchampagne. 1 pint of Jamaica rum.

1 do. brandy. 1 gill of Curajoa. Juice of4 lemons. 4 pine-apples sliced. Sweeten to taste with pulverized white sugar.

Put the pine-apple with one pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pine-apple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour,then add the champagne. Place a large block of ice in the centre of the bowl, and ornament it with loaf sugar, sliced orange, and other fruits in season. Serve in champagne glasses. Pine-apple punch is sometimes made by adding,sliced pine-apple to brandy punch.

19. Orgeat Punch.

(Use large bar glass.) .

table-spoonful of orgeat syrup.

1-1 wine-glass of bjandy. Juice of^ a lemon,and fill the tumbler with shaved ice. Sliake well, ornament with berries in season, and dasb port wine on top. Place the straw, as represented in cut of mintjulep.





iTlLK rrisCH.


20. Curacoa Punch.

(Use large bar glass.)

1 tablospooJiful of sugar. 1 wine-glass of brandy, y do. do. Jamaica rum. 1 do. do. water. ^ pony glass of Cura9oa. Thejuice of half.a lemon.

Fill the tumbler with shaved ice, shake well, and orna ment with fruits of the season; sip the nectar through a straw.

21. Poman Punch.


(Uso largo b-or glass.)

1 table-sj^oonfnl of sugar. 1 do. do. raspberry syrup. 1 tea-spoonful of Cura^oa. 1 wine-glass ofJamaica rum. ^ do. do. brandy. The juice of half a lemon.

Fill with shaved ice, sliake well, dash with port ■wine, and ornament with fruits in season. Imbib? through a straw. 22. Milk Punch. (Uso largo bar glass.) 1 table-spoonful of fine white sugar. 2 do. water. 1 wine-glass of Cognac brandy, a do. Santa Cruz rum. 1 Tumblerful of shaved ice. Fill with milk, shake the ingredients well together, and grate a little nutmeg on top.




23. Hot Milk Punch.

(Use largo bar glass.)

This punch is made the same as the above, with the ex ception that hot milk is used, and no ice.

24. English Milk Punch.

Put the following ingredients into a very clean pitcher, viz.: The juice ofsix lemons. The rind oftwo do. 1 lb. ofsugar. 1 pine-a2)ple, peeled, sliced and pounded. 6 cloves. 20 coriander seeds. . 1 small stick ofcinnamon. 1 pint of brandy. ^ 1 do rum. *1 gill ofarrack. The boiling water to be added last; cork this down to prevent evaporation, and allow these ingredients to steep for at least" six hours; then add a quart of hot milk and the juice of two lemons; mix, and filter through a jelly- hag; and when the punch has passed bright, put it away in tight-corked-bottles. This punch is intended to be iced for drinking. '25. English Milk Punch. This seductive and nectareous drink can also be made by the directions herewith given: To two quarts of water add one quart of milk. Mix one * See No. 50. 1 cup ofstrong green tea. 1 quart of boiling water. («\nother method.)




quart ofold Jamaica rum with two ofFrench "brandy, and put the spirit to the milk, stirring it for a short time; lot it stand for an hour, but do not suffer any one of delicate appetite to see the melange in its present state, as tlie sight inight create a distaste for the punch when ]")orfeete



lemon juice was now thrown in ; and as soon as the ker nels "wnre free from their transparent coating,their liquor (Vas strained and added. The sherbet was now tasted; more acid or more sugar applied as required, and care taken not to render the lemonade too watery. ^'Rich of the fruit, and plenty of sweetness," was the generaPs maxim. The sherbet was then measured,and to every three quarts a pint of Cognac brandy and a pint of old Jamaica rum wore allotted, the spirit being well stirred as poured in; bottling immediately followed, and, when completed, the hcverage was kept in a cold cellar, or tank, till required. At the generaPs table I have frequently drunk punch thus made, more than six months old; and found it much improved by time and a cool atmosphere. 27. Punch Jelly. Make a good bowl of punch, u la Ford, already de scribed. To every pint of punch add an ounce and a half of isinglass, dissolved in a quarter ofa pintof water(about half a tumbler full); pour this into the punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jolly is completely set. Orange, lemon, or calfs-foot jelly, not used at dinner, can be converted into punch jolly for the evening, by fol lowing the above directions, only taking care to omit a portion of.the acid prescribed in making the sherbet. This preparation is a very agreeable refreshment on a cold night, but should be used in modei*ation; the strength of the punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex,have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.



28. G*iai Punch. (For bottling.) Following General Ford's plan, as already described, for making sherbet, add good gin, in the proper propor tion before prescribed; this, bottled and kejit in a cool cellar or cistern, will be foiiTid an economical and excellent summer drink.

29. G-lasgow Punch. (From ft recipe In the possession of Dr.Shelton Mackenzie.)

Melt lunip-sug.ar in cold water,with the juice ofa couple of lemons, passed through a fine hair-strainer. This is sherbet, and must bo well mingled. Then add old Ja maica rum—one part of rum to five of sherbet. Cut a couple oflimes in two,and run e.ach section rapidly around the edge of tlie jug or^bowl, gently squeezing in some of the delicate acid. This done, tlie punch is made. Imbibe,

30. Regent's Punch.

(For.1 party oftwenty.) The ingredients for this renowned punch are


3 bottles champagne. 1 do. Hocklieimer.

1 do. Ourafoa. 1 do. Cognac. ^ do. Jamaica rum. 2 do. Madeira. 2 do. Seltzer, or plain soda-water. 4 lbs. bloom raisins.

To whicli add oranges, lemons,rock candy, and instead of water, gi-een tea to taste. Refrigerate with all the icy power of the Arctic.



31. Regent's Punch.

(Another rcclpc.)

(From the Bordeaxoi 1F7/Ja and Liquor Guide.')

pint, each, strong hot green tea,lemon juice, and caijillaire.'®' 1 pint, each, mm,brandy, arrack, and Curagoa. 1 bottle ofchampagne; mix,and slice a pine-apple into it For still anotlier method of compounding this celebrated punch,see recipe No.295,in "TViC Manualfor the Manu facture of Cordials, etc.f in the latter part of this work.

32. Raspberry Punch.

(From Q recipe Jn the Sordeatta Wme and Liquor Guide^

gill of raspberry juice, or vinegar. 5^'lb. lump-sugar. 3^ pints of boiling water.

Infuse half an lioiir, strain, add pint of porter, a to 1 pint, each, of rum and brandy (or either U to 2 pints), and add more warm water and sugar,if desired weaker or sweeter. A liqueur of glass of Curagoa, noyau, or maras chino,improves it.

33. National Guard 7th Regiment Punch.

(Use Lirgo bar giasA)

1 table-spoonful of sugar. The juice of a jof a lemon. 1 Aviiie-glass of brandy.

1 do. do. Catawba wine. Flavor with raspberry syrup. Fill the glass with shaved ice. Shake and mix thorough. * See recipes Nos.65 and GS.

DRY ruKcu.


ly, then ornament "with slices of orange, pineapple, and berries in season, and dash with Jamaica rum. This de licious beverage should be imbibed through a straw.

34. St. Charles'Punch.

(Use largo bar glass.)

1 table-spoonful of sugar. 1 wine-glass of port wine. 1 pony do. brandy. Thejuice of ^ of a lemon. Fill the tumbler with shaved ice, shake well, and orna ment with fruits in season, and serve with a straw.

35. 69th Regiment Punch. (In earthen mag.)

I wine-glass of Irish whiskey. I do. do. Scotch do, 1 tea^spoonful of sugar. 1 piece of lemon. 2 wine-glasses of hot water. This is a capital punch for a cold night.

36. Louisiana Sugar-House Punch. (From a recipe In the possession ofColonel T.B.Thorpe.)

To one quart of boiling syrup,taken from the kettles, add whiskey or brandy to suit the "patient." Flavor with the juice of sour oranges.

37. Dry Punch.

(From a recipe by Sanii7ui^ the oclobrated Spanlab caterer.)

2 gallons of brandy. 1 do. water. I do. tea. 2



1 pint of Jamaica rum. do. Curagoa. Jnice of six lemons. li lb. -wbite sugar.

Mix thoroughly, and strain,as already described in the recipe for "-Puneh d la Ford^'' adding more sugar and lemon juice, if to taste.. Bottle,and keep on ice for three or four days, and the punch will be ready for use, but the longer it stands,the better it gets.

38. La Patria Punch. (For a party of twenty.)

(From arccipe in the possession of H.P.Leland,Esq.)

3 bottles of champagne,iced. 1 bottle of Cognac. 6 oranges. 1 pineapple.

Slice the oranges and pineapples in a bowl, pour the Cognac over them,.and let them steep for a couple of hours,then in with the champagne and serve immediately.

39. The Spread Eagle Punch.

1 bottle of Islay whiskey. . 1 bottle'Monongahela. Lemon peel, sugar and—boiling water at discretion,

40. Rochester Punch.

(For a party of twenty.)

(From a recipe in the posseesion of Eoswell Hart,Esq.)

2 bottles of sparkling Catawba. 2 do. do. Isabella.


1 do. Sauteme.



2 wine glasses of maraschino. 2 do. do. Cara5oa.

Fill the tranquil bowl with ripe strawberries. Should the strawberry season be over, or under,add a few drops of extract of peach or vanilla.

41. Imperial Punch.

1 bottle of claret. 1 do. soda-water. 4 table-spoonfuls of powdered white sugar.

^ teaspoonful of grated nutmeg. 1 liqueur glass of maraschino. About lb. of ice. 3 or 4 slices of cucumber rind. Put aU the ingredients into a bowl or pitcher and TmV




42. Thirty-Second Regiment or VictoriaPunch.

(For a party oftwenty.)

(Beclpe ft-om the Into Wm- H.Heftiert,Esq.)

6 lemons, in slices. ^ gallon of brandy. A do. Jamaica rum. 1 lb. of white sugar. IJ quart of water. 1 pint of boiling milk.

Steep the lemons for twenty3bur hours in the brandy and rujn; add the sugar, water and milk, and when well mixed, strain through a jelly-bag. ' This punch may be bottled, and used afterward hot or cold. Half the above quantity, or even less, may be made,as this recipe is for a party oftwenty.





43. Rocky Monntain Punch.


(For a mixed party oftwenty.)


(From a rocipe!h the possession of MajorJames Foster.)

This delicious punch is compounded as follows: 5 bottles ofchampagne. 1 quart of Jamaica rum. 1 pint of maraschino.

6 lemons, sliced. Sugar to taste.

Mix the above ingredients in a large punch-bowl,then place in the centre ofthe bowl a large square block ofico, ornamented on top with rock candy, loaf-sugai, sliced lemons or oranges,and fruits in season. This is a splendid punch for New Year's Day.

44. Punch G-rassot.

(The following recipe waa given by M.Grassot, the eminent French comedinn of the Palai9 Royal,to Mr. Howard Paul, the celebrated "Entertainer," when per forming In Paris.)

1 wine-glass of brandy. 5 drops of Cura9oa. 1 do. acetic acid. 2 teaspoonfuls ofsimple syimp. 1 teaspoonful ofsyrup ofstrawberries. i ofa pint of water. The peel ofa small lemon, sliced.

Mix,serve up with ice,in large goblet, and,if possible, tarnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot.


Ko:^-sucn punch.

45. Light Guard Punch.

(For a party oftwenty.)

3 bottles ofchfvmpagno. 1 do. pnle sheriy. 1 do. Cognac. 1 do. Sauterne.


1 pineapple, sliced. 4 lemons, do Sweeten to taste, mix in a punch-bowl, cool with a large lump of ice, and serve immediately.

46. Philadelphia Fish-Hous© Punch.

(From ft recipe in tlio possession of CharlesQ.Lclom],Esq.)

1 pint oflemon juice, A lb. of white sugar. 1 pint of mixture.^ 2-?r pints of cold water. The above is generally sufiieient for one person.

47. Non-Such Punch.

6 bottles of claret. C do. soda-water.

1 do. brandy. 1 do. sherry. ^ pint of green tea. Juice of three lemons. 1 of a pinc.apple cut up in small pieces. Sweeten with white sugar to taste. Str.ain a b-'utle im mediately. Keep for one month before using. •To make this mixture,take i pint of peach brniKly,i pint of Cognac orandy,and Ipintof Jamaica rum.



TIlis is a delicious and safe drlok for a mixed evening party. Cool before serving.

48. -Canadian,Punch.

2 quarts oflye whiskey. 1 pint of Jamaica rum.

Gdeirions, sliced, 1 pineapple, do.


4 quarts of water. Sweeten to taste, and ice.

49. Tip-Top Punch.

(For a party offive.)

1 bottle ofchampagne. 2 do. soda-water. 1 liqueur glass of Cura5oa. 2 table-spoonfuls of powdered sugar, 1 slice of pineapple, cut up. n Piit all the ingredients together in a small punch-bowl, mix well, and serve in champagne goblets. •50. Arrack. Most of the arrack imported into this country is dis tilled-from rice, and comes from Batavia. It is but little used in America, except to flavor punch; the taste of it is very agreeable in this mixture. Arrack improves very much with age. It is much used in some parts of India, where it is distilled from todchj, the juice of the cocoanut tree. An imitation ofarrack punch is made by adding to a bowl of punch a few grains of benzoin,commonly called flowers of Benjamin. See recipe No. 30,in '•'•The ^Manual for the Manufacture of Cordials, etcf in the end of this volume.




61. Arrack Punch.

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

52. Arrack Punch.

(Another method.)

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. Tliis is a delightful liqueur^ aud should be used as such. See recipe No.342,iu '■'■The Manual for the Manufacture of Cordials, etc.f 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.



65. Nuremburgh Punch.

(Tor a party of fifteen,) (From a recipeIn the possession of Hon. Qulion C.Terplanok.)

Take three-quarters of a pound of loaf-sugar, press upon it, through muslin, the juice of two or more good- sized oranges; add a little of the peel, cut very tliin, pour upon a quart ofboiling water, the third part ofthat 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. 56. United Service Punch. Dissolve, in two pints of hot tea, three-quarters of a pound of loaf-sugar, having previously rubbed ofi^ with a portion of the sugar,the peel of four lemons; then add thejuice 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.

58. Royal Punch.

1 pint of hot green tea. ^ do. brandy. ^ do. Jamaica rum. 1 wine-glass of Curagoa. 1 do. do. arrack. Juice of two limes. A thin slice of lemon. White sugar to taste.

1 gill of warm calf's-foot jelly. To be drunk as hot as possible.



This is a composition ^vorlhy of a king, and the mate rials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens tJie mixture, and destroys the acrimony of the acid and sugar. The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste. 59. Century Club Punch. Tuo parts old St. Cruz rum; one part old Jamaica rum, five parts water; lemons and sugar acl lib. This is a nice punch. 60. Duke of Norfolk Punch. In twenty quarts ofFrench brandy put the peels of thir ty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled ; put to it fifteen pounds of double-refined sugar; and when well mixed,pom it upon the brandy and peels,adding the juice of the oranges and of twenty-four lemons; mix well, then strain through a very fine hau--sieve, into a very clean barrel that has held spirits, and put in two quarts of new milk. Stir, and then hung it close; lot it stand six weeks in a warm cellar; bottle the liquor for use, observing great care that the bottles are perfectly cle.an and di'y, and the corks of the best quality, and well put in. This liquor will keep many years, and improve by age.

(Another wny.)

Pare six lemons and throe oranges very thin, squeeze the juice into a largo teajiot, put to it two quarts of bran- 2*

34 -


dy, one of white wine, and one of milk, and one pound and a quarter of sugar. Let it be mixed,and then cover ed for twenty-four hours, strain through a jelly-bag till clear, then bottle it.

61. Queen Punch.

Put two ounces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pouronthera seven quarts of boiling water,stir and cover close. "When cold, sweeten witli loaf-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very wholesome; butfrom the latter consideration was at one time drank in such quantities as to become-injurious. Add, in bottling, half a pint of rum to the whole quantity.

62. G-othic Puuch.

(For a party often.)

(From arecipe in the possession of Baynrd Taylor,Esq.)

Four bottles still Catawba; one bottle claret, three oranges, or one pineapple, ten table-spoonfuls of sugar. Let this mixture stand in a very cold place, or in ice, for one hour or more, then add one bottle of champagne. 63. Oxford Punch. ■We*'have been favored by an English gentleman with the following recipe for the concoction of punch as drunk by the students of tin; XTnivorBity of Oxford: Rub the rinds of three fresh lemons with loaf-sugar till you have extracted a portion of the juice; cut the peel finely off two lemons more, and two sweet oranges. Use the juice of sis lemons, and four sweet oranges. Add six glasses of calf's-foot jelly; let all be put into a large jug,

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