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

AltEACK PUNCH.

95

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; pom- this into the liquor, and mix thoroughly. Filter thi-ough felt, add the syrup, and bottle. If weU corked it wiU keep in any 'cKmate.

259. E,um Punch.

Take li gallons high-flavored Jamaica rum. 3 do. spu-its(70 i^er cent.) 3 do. plain syrup. ^ pint tinctm-e oflemon peel. J do. raspberry juice. ^ do. caramel.

Mix the whole together, and run it through a flannel bag. Some people add a dessei-t-spoonful each of tincture ofcloves and tinctm-e of cinnamon. Prmch thus prepared may be used either as a hot or cold dr-ink; by mixing it half and half with boiling or cold water, or pom-ing the punch into a tumbler filled with cracked ice, it makes a pleasant and refi-eshing dr-ink, and is also a very good remedy for a cold in the head.

260. Arrack Punch.

Take 1^ gallons Bata"*fla arrack.

3 do. sphits(70 per cent.) 3 do. plain sjaup. ^ jrint tinctm-e oflemon peel. Mix all together, and it is ready for immediate use.