1876 Bar-Tender's Guide by Jerry Thomas

COLD P0NOH.

31

51. Anack Punch.

.ts: .u-aiuiig 'latk puuch, you ought to put two glasses (Ny.'TiO-glasses) of rum to three of arrack. A good deal of sug^f is required; hut sweetening, after all, must be left to taste. Lemons and limes are also matter of palate, but two lemons are enough for the above quautitj'; 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.

(Auotbcr method.)

Steep in one quart of old Batavia arrack, six lemons cut m 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. This is a delightful liqueur, and should be used as such. See recipe No.342,in '"''The Manualfor the Manufacture of Cordials, etc.," 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.