1876 Bar-Tender's Guide by Jerry Thomas

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AEKACK.

This is a delicious and safe drink for a mixed evening party. Cool before serving.

48. Canadiari Punch.

2 quarts ofrye ivhiskey. 1 pint of Jamaica rum. 6 lemons, 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 Curagoa. 2 table-spoonfuls ofpowdered sugar. 1 slice ofpineapple, cut up. Put 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 Avith age. It is much used in some parts of India, where it is distilled from toddy, the juice of the cocoanut tree. An imitation of arrack punch is made by adding to a bowl of punch a few grains of benzoin,commonly called flowers of Benjamin. See recipe Ho. 36,in'TAe Manual for the Manufacture of Cordials, etc.," in the end of this volume.