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.

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38. — MANHATTAN ISLAND PUNCH.

Squeeze the juice of three large Havana oranges on a pound of loaf sugar ; pour upon this a quart of boiling wa- ter 5 one half pint of arrack, and a bottle of brandy, heated. Pare the peel very thinly from a third orange, and throw into the mixture ; then stir slowly for half an hour. Drink when cold.

— RUBY PUNCH.

39.

made of three parts green tea to one one each of

This is

half a tumbler of lemon juice, and a

arrack and port wine ;

pound of loaf sugar, dissolved first in the tea.

40.— GOTHIC PUNCH.

Two bottles of still ; a small bottle of claret half a pineapple, or a couple of oranges if preferred ; five tablespoonsful of sugar Cool with ice, and add a small bottle of Heidsieck. These proportions will make suffi- cient for five. Catawba

41. — TEA, OR OLD MAID'S PUNCH.

Make enough tea for the party to be supplied ,•

a cup to

Have ready a metallic pitcher, well heated into this put some brandy, a wine glass for

each person. before the fire ;

each of those present ; Jamaica rum in the same quantity and enough of lump sugar, with the juice of one lemon. Set fire to this, and pour in the tea ) stirring gently, mean- while, with a ladle.

— BARBADOSE PUNCH.

42.

One quart of Jamaica rum ;

1 quart of Cognac brandy ; ; 3 quarts of boiling wa- To each glass of this mix-

I pound of loaf sugar ;

4 lemons

; 1 teaspoonful of nutmeg.

ter

ture add a tablespoonful of guava jelly.

This recipe is for

a party of fifteen.