1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

26

EOCnESTEK PUNCH.

1 pint of Jamaica rum. J- do. Curagoa. Jnice of six lemons. 1i lb. white sugar.

Mix thoroughly, and straii., as already descriVad in the recipe for '■'■Punch A la Ford" adding more sugar and lemon juice, if to taste. Bottle, and keep on ice for thrco or four days, and the punch will be ready for use, but the longer ft stands, the better it gets.

38. La Patria Punch. (For a party of twenty.)

(From arecipe in the possession of H. P. Leland,Esq.)

8 bottles of champagne, iced. 1bottle of Cognac. 6 oranges. 1 pineapple.

Slice the oranges and pineapples in a bowl, pour the Cognac over them, and let them steep for a couple ol hours, then in with the champagne and serve immediately. 39. The Spread Eagle Punch. 1bottle of Islay whiskey. 1bottle Monongahela. Lemon peel, sugar and—^boUing water at discretion, 40. Rochester Punch. fFor a party of twenty.) (From a reclpo in the possession of Eoswell Hsrt, Fs^.) 2 bottles of sparkling Catawba. 3 do. do. Isabella. 1 do. Sauterne.