1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

ii BrATlCXAI. GCAED SEVENTH EEGHIENT PUNOn.

31. Itegent's Punchi.

(Another rcclpo.)

(From the Bordeaux 'Wine and Liqxtor Qulde^

pint, each, strong hot green tea,lemon juice, au^ aapillaire.* I pint, each, rum, brandy, arrack, and Curagoa. 1 bottle ofchampagnejmix,and slice a pine-apple into it, For stiU another method ofcompounding this celebrated pimch,see recipe No.295,in '■'■The Manualfor the Manu facture of Cordials, etc.f in the latter part of this vork, 32. Raspberry Punch. (From arccipo in tho Bordeauoi Wine and lAqi^or Ghtide,") ly gill of raspberry juice, or vinegar. f lb. lump-sugar. 3i pints of boiling water. Infuse half an hour, strain, add ^ pint of porter,|to 1 pint, each, of rum and brandy (or either li to 2 jiints). and add more warm water and sugar, if desked weaker oi sweeter. A liqueur of glass of •Cura9oa, noyau, or maraa chino, improves it. 33. National Guard 7th Regiment Punch. (Use largo bar glaae.) Itable-spoonful of sugar. The juice of a|of a lemon. 1 wine-glass of brandy. I do. do. Catawba wine. Flavor with raspberry syrup. Fill the glass with shaved ice. Shake andmix thorough. ♦ Seo reoipos Noa. 65 aud 66