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

97

ST. DOMINGO PUNCH.

1/2 pint tincture orange peel. 3 ounces do. allspice. 2 dessert-spoonfuls tincture of cloves. Mis the tinctures thoroughly with the whiskey, and then add the syrup.

264 . B r a n d y Pun c h .

Take 5 gallons strong brandy. 3 do. plain syrup.

1/2 pint tincture of lemon peel. 1/2 do. do. orange peel. 3 ounces do. allspice. 1/2 wineglassful tincture of cloves. Mix the tinctures with the Brandy, and add the syrup.

265. St. Dom i n g o Pu n c h .

Take 10 gallons arrack.

6 do. plain syrup. 2 ounces tartaric acid.

10 drops oil of cloves. 10 do. do. lemon. 5 do. do. orange. 5 do. do. cinnamon. 2 ounces alcohol (95 per cent.)

First dissolve the tartaric acid in a portion of the arrack, and add it to the remainder. Next cut the oils in the alcohol add this to the arrack, and lastly add the syrup.