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

96

WinSKEY PUNCH.

261. Claret Wine Punch.

Take 5 gallons claret -wine.

2^ do. spiiits(70 per cent.) 3 do. plain synip. 1 pint tinctm-e oflemon peel.

I do. raspbeny juice. 1 ounce tartaric acid.

1| do. tinctm'e of cloves. 1^ do. do. cinnamon.

First dissolve the tartaric acid in a small portion ofthe spirits. Mix the tinctui-es with the remainder of the spiiits. Poui- the two mixtimes together, and add the remaining ingredients.

262. Wine Punch.

Take 5 gallons Poi-t or Marseilles wine, do. siiiiits(70 per cent.)

8 do. plain syrup. 3 ounces taiiaric acid. 3 do. tinctm-e of allspice.

First dissolve the tai-taiic acid in a portion of the spiiits; mix that with the remainder of the spiiits, and add the other ingredients.

263. Whiskey Punch.

Take 4^ gallons Bom-bon whiskey. 3 do. plain syrup. ^ pint tinctm-e oflemon peel.