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

96

WHISKEY PUNCH.

261. Claret W i n e Pu n c h .

Take 5 gallons claret wine.

21/2do. spirits (70 per cent.) 3 do. plain syrup. 1 pint tincture of lemon peel. \ do. raspberry juice. 1 ounce tartaric acid. 11/2do. tincture of cloves. 11/2do. do. cinnamon.

First dissolve the tartaric acid in a small portion of the spirits. Mix the tinctures with the remainder of the spirits. Pour the two mixtures together, and add the remaining ingredients.

2 6 2 . W i n e Pun c h .

Take 5 gallons Port or Marseilles wine. 11/2do. spirits (70 per cent.)

3 do. plain syrup. 3 ounces tartaric acid. 3 do. tincture of allspice.

First dissolve the tartaric acid in a portion of the spirits; mix that with the remainder of the spirits, and add the other ingredients.

263 . Wh i s k e y Punch .

Take 41/2gallons Bourbon whiskey. 3 do. plain syrup. 1/2 pint tincture of lemon peel.