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

EOMAN PIWCH.

266. Wedding Punch..

Take ^ pint pineapple juice. 1 do. lemon juice. 1 do. lemon syrup.

1 bottle claret or port wine. ^ lb. sugai". ^ pint boiling water. 6 grains vanilla, l-grain ambergris. 1 pint strong brandy.

Eub the varuUa and ambergris with the sugar in the brandy thoroughly;let it stand in a corked bottle for a few hom-s, shaking occasionally. Then add the lemon juice, pineapple juice and wine;filter through flannel, and lastly, add the synip.

267. Roman Punch.

Take 1 quart boiling syrup. 1 do. brandy. 1 do. Jamaica rum. 21 eggs. 1lemon.

Beat the eggs to a froth with the juice of the.lemon; stir in the liquors; filter through felt or close flannel, itnd add the syrup. Bottle for use.