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

95

ARRACK PUNCH.

Infuse the peel of the oranges and lemons in the spirits for three days; strain and add the juice of the oranges and lemons, and the brandy, rum and water. Next, boil the milk, adding to it the nutmeg; pour this into the. liquor, and mix thoroughly. Filter through felt, add the syrup, and bottle. If well corked it will keep in any climate.

259. Rum Pun c h .

Take 11/2gallons high-flavored Jamaica rum. 3 do. spirits (70 per cent.) 3 do. plain syrup. 1/2 pint tincture of lemon peel. 1/4 do. raspberry juice. 1/4 do. caramel.

Mix the whole together, and run it through a flannel bag. Some people add a dessert-spoonful each of tincture of cloves and tincture of cinnamon. Punch thus prepared may be used either as a hot or cold drink; by mixing it half and half with boiling or cold water, or pouring the punch into a tumbler filled with cracked ice, it makes a pleasant and refreshing drink, and is also a very good remedy for a cold in the head

260 . A r r a c k Pu n c h .

Take 11/2gallons Batavia arrack.

3 do. spirits (70 per cent.) 3 do. plain syrup. 1/2 pint tincture of lemon peel. Mix all together, and it is ready for immediate use.