1876 Bar-Tender's Guide by Jerry Thomas

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39

76. Orange Punch.

From a rccipo la the Bordeaux Wim and lAqiior Quidt,

Thejuice of3 or 4 oranges. The peel of 1 or 2 do, 5 lb. lump-sugar. 3i pints of boiling water.

Infuse half au hour, strain, add J pint of porter; f to 1 pint each,rum and brandy(or either alone to 2 pints), and add more warm water and sugai', if desired weaker or sweeter. Aliqueur glass of Curajoa,noyau,or maraschino improves it. A good lemon punch may be made by sub- Etituting lemons instead of oranges. 77. Imperial Raspberry WhiskeyPunch, For the recipe to make this punch, see No.292 in"T/ie Manualfor the Manufacture of Cordials, etc.f in the end ofthis work. This recipe is for 10 gallons.

78. Kirschwasser Punch.

See recipe No. 293,in"The Manualfor the Manxo- facture of Cox-dials, etc.," in the latter part of this book. This recipe is for 10 gallons.

79. D'Orsay Punch.

See recipe No.294 in"The Maxiualfor the Manufai> hire of Cordials, etc.," in the latter part of this book. This recipe is for 10 gallons.