1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BARKEEPER'S MANUAL.

18

a bunch of white grapes.

This recipe is for a party of

fifteen.

33.— CANADIAN PUNCH.

One quart of rye whisky 5

^ pint of Jamaica rum 5

\

4 lemons, sliced ;

2 quarts of water

pineapple, sliced \

ice and sugar.

34.— YALE COLLEGE PUNCH.

One quart bottle of brandy ; 1 pint bottle of champagne ; two bottles of soda water; 4 tablespoonsful of powdered sugar ; 2 slices of pineapple, cut up. Use champagne gob- let. Six Yale students will get away with the above very cleverly.

35.— BIMBO PUNCH.

Steep in one quart of Cognac brandy six lemons cut in slices, for five or six hours. Eemove the lemons. Dissolve a pound of loaf sugar in a quart of hot water, and add this to the brandy. Allow the mixture to cool before bottling, and use as a liqueur. — AERACK PUNCH. The substitution of arrack for brandy in the above re- ceipt, is all that is necessary for the production of a delicate and delicious liqueur ; but to make more properly arrack punch, use two-thirds rum to that of arrack. Consider- able sweeting is required. Use the juice of two lemons, and add six wine glasses of water. 36.

37. — WEST INDIA PUNCH. Two quart bottles Santa Cruz rum ,•

1 quart bottle 01

Jamaica rum ; Sugar at discretion, with some of the syrup of preserved ginger. 5 quarts water ; 6 lemons, sliced.