1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

D'ORSAY PUNCH.

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76. Orange Punch. From a recipein the "BordeauxWineandLiquorGuide.

The juice of 3 or 4 oranges. The peel of 1 or 2 do. 3/4 lb. lump-sugar. 31/2pints of boiling water.

Infuse half an hour, strain, add1/2pint of porter;3/4to 1 pint each, rum and brandy (or either alone 11/2to 2 pints), and add more warm water and sugar, if desired weaker or sweeter. A liqueur glass of Curaçoa, noyau, or maraschino improves it. A good lemon punch may be made by sub­ stituting lemons instead of oranges. 77. Imperial Raspberry Whiskey Pun c h 5 ounces of sweet almonds. 5 do bitter do Infused in boiling water; then skim, and add11/4 ounce of powdered cinnamon, | ounce of powdered cloves, and 5 ounces of plain syrup (see page 103); rub them fine; boil in 7 gallons of water for 5 minutes; strain; add when cool 2 gallons of whiskey and 1 gallon of raspberry syrup. 78. Kirschwasser Punch. 531/3pounds of white sugar. 31/3gallons of water. Boil till the syrup will harden when cold; add 1| gallons of lemon juice ; stir till getting clear, then put it in a clean tub; add when cold 5 gallons of Kirschwas­ ser ; filter, 79. D'Orsay Punch. The receipt for this is given in No. 273.