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

EUVS Collection 2 nd edition of the 1876 edition



AlLKiN)>S OF .

Punch i 'Sahgareep EGG^JOG . lyiULLS Juleps |Toddies SMASws ^ COQBLErtS > S L.!INj G s Sours F OCKTA f Ls I lip

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Dick's Qnadrllle Call-Book and Ball-Room Prompter. C

The Bae-Tender's Guide;




CONTAININQ clEAE AKD EEEIABEE DEEECTIONS foe MXSIKO att. the beteeaoee -used in the hnited states, toqethee with bub most popxjlae eeitish, eeench, qeeman,itaeian, EUBSIAN, AKD BPAIOSH EECIPES ; EMBEAOINQ PUNCHES, JULEPS, COBBLEES, ETC., ETC.,


BY JEBBY THOMAS. ForvnerhjI'rincipal Bar-Tender al the ildropoliJan Ebtel, JTew York, and Oie Planters' Bouse, Si. Louis,

NEW YORK: dice; & FITZGERALD, PUBLISHERS, No. 13 Ann Street.


Kntcred according to Act ofCongress,In the yeaor 1802,"by DICK & FXTZGEEALD, In the Clerh s Office ofthe District Court ofthe United StateSf^ for the Southern District ofKew Ycrh.

Entered according to Act of Congress,in tho year 1876, By dick & EITZGEniAIiD, In the Offioe oftho Librarian ofCongrefls> at Washington,D.



n ' — *


In all agns of tho 'w orld, and in all countries, men have in dulged in"so cial drinks." Xhey Lave al ways possess ed themselves ofsome popu lar beverage apart from water and those of the breakfast and tea table. Whether it is judicious that m a n k i n d should con


tinue to indulge in such things, or whether it would be wiser to abstain from all enjoyments of that chai-acter, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for "social drinks" is universal; that those drinks o.xist in greater variety in the United States than in any other country in tho ■world; and that he, therefore, ■who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this little volume to the public. We do not propose to persuade any man to drink, for instance, a punch, or a julep, or a cocktail, who has never happened to make the acquaint ance of those refreshing articles under circnmstances calc\ilated to induce more intimate relations; but we do propose to instruct those whose '• in timate relations" in question render them somewhat fastidious, in the daintiest fashions thereunto pertaining. - We very well remember seeing one day in Uondon, in the rear of the

■* PREFACE, Bank of England, a small drinking saloon that liad boon set np "by a peripatetic American, at the door of wliicli was placed a board covered with the unique titles of the American raised drinks supposed to be pre pared w ithin that limited establishment. The " Connecticut eye-open ers and " Alabama fog-cutters," together with the "lightning-smaslies" and the 'thunderbolt-cocktails," created a piofonnd sensation in the crowd assembled to peruse the Xectarian bill of fare, if they did not produce custom. It struck us, then, that a list of all the social drinks tiie composite beverages, if we may call them so—of America, would really bo one of the curiosities of jovial literature; and that if it was combined witli a catalogue of the mi.stures common to other nations, and made practically useful by the addition of a concise description of the various processes for " brewing" each, it would bo a " blessing to mankind." Tliere would be no excuse for imbibing, ndth such a book at hand, the "viUainous compounds" of bar-keeping Goths end Vandals, who know no more of the amenities of hon vivant existence than a Hot tentot c.an know of the houquet of champa<>-ne. "There's philosophy," says Father Tomln the drc,ria, "even in a jug of punch." IVe claim tlie credit of "philosopiiy teachir.g by example," then, to no ordinary extent in the composition of tiiis volume; for our inde.x e.xhibits tlie title of eighty-six different kinds cf punches, togotlior with a universe of cobblers, juleps, bitters, cups, slir.gg, shrubs, Ac., each and all of which the reader is carefully educated how to conccct in the choicest manner. For tho perfection of tlus education, the name, alone, of Jirry Thomas is a sulficient guarantee. Ue has travelled Europe and .Vmcrica in search of all that is recondite in this hranch of the spirit art. He has been the Jupiter Olympus of the bar at the Metropolitan Hotel In this city. lie was the presiding deity at the Planter's House, St. Louis. lie iias been tlie proprietor of one of tho most recherche saloons in Xew Orleans as well as in Mew York. His very name is synonymous in the lexicon of mixed drinks, with all that is raro and original. To tlie " Wine Press," edited by F. S. Cozzens, Esq., we are indebted for the composition of several valuable punches, and among them we may particularize the celebrated "Kureraburgli," and the equally famous "Pliilndeipliia Fish House" punch. The rest we owe to the inspiration of Jerry Thomas himself, and as lie is as inexorable as the Medes and rcrsians in his principle that no excellent drink can be made out of any tJjing but excellent materia s, wo coiiceivo tliat vte are safe in assert ing tJiat wJjatever may be prepared after ids instructions will he able to speak eloquently for itself '"Good wine needs no bush," Sliakospcara talU us and over one of Jerry's mixtures eulogy is quite as redundant.



This T<7?'l6 of O.mUnU refers to the Ncmbkr of Fxr^f r^ECTPE,ani> wot to too nwiher of the pngen^ For the Tnhle of Couteuts to the"Ha*sual fo- -ufl CFACTUiiE OF CuuuiALS, SYiiui's, »S:c." 6i6 puge 235.



Abslctbo,How to drink..


Bottle ofClinmpacme Cocktoll

110 106 217 216 199 106 lOT 103 116 5 141) 150 127 167 153 136 142 213 1G3 169 199 94 S9 213 2 8

A l:i K«»nl, Tum-Ii

26 67 78

" Brandy Cocktail

lioinuin, Punch

Brandy and Gum " " Soda

Ale Tnia-h

" " Bum Punch ** Burnt,and Peach

" Kill'

147 129

" S:in;:arco

Apiilo, Pine,Punch


." Chainparelle.k

" Tuilily. " Piineh


•* Cocktail


" " Fancy

A Protostnnt Bishop

1S3 ISO 212

" Cnista. « Fix " Flip " Julep " Poneyof " Sangarco " Scanu " Shrub. " Sling " Smash " Sour " Straight " Toddy " Punch

Archbislinp 'Arf-and-'arf


50 61 62 80

" Punch

" " iinothcrmethod.

Auld Man's Milk

" " for a Party


I95 171

'4alak!nvi iVectar

Baltiruiii'c lOirj Xnjrg,,,,,

54 70 53


Barhiuloes Punch Bimbo Punch Bishop,i\ hi Prusse

ITS 179 1S3 19S 219 200 197 192

" flnothorrecipo " a Protestant

Brunow,Cup, A la

Bl'Urs, Decfinter

Burnt Brandy and Peach

" and Sherry

BInck Stripe Blue BJczcr

Cnf(5, Knlvro's Pousse

104 103


Bottled Velvet

" Santina's. ...

•• 162




Canndlan Pnndi

48 05 GC


106 HT 100 172 173 193 ISO 191 109 1S7 1&3 235 150 155 109 20


" "Whiskey

" nnotlier method

Cup,& la ISrunow,

Cflptnin Mairyatt's llccipo for Mint Julep

" Marmoi-a " "Wyndham



jSl 100


Cati\\ba Cohblcr Centuiy-ClubPunch

" Claret


" ^ i laLord SalUiun " Champagne..

Clmlilis Cup


Champagne Cobbler

] 99

" " Porter Curafoa,English

" Cocktail

110 193

" Cup

" Punch'.

" or Claret Cup,^ la Bru now

Currant Etrervescliig draught


" Shrub

" Punch


" " "White

Otamparelle, Bi-undy

IGG IW 194 102 ISG 109 191 124 74

Czar,Nectar fur the

Cherry Shrub Cider NeeUir

Decanter Bitters, "Jerry Thomas's Own"

" Punch


Claret Cobbler

D'Orsay Punch


" Cup

Draught Lemonade Drink fur Dug Days. "," Fuuiilios

232 229 233

" " d laBrunow... " " h la Lord baltoun

" Mulled " Punch

Dry Puneh



Duke of Norfolk Ihinch CO " " " auotbcr method CO



" Cliampagno,..,.


" Claret " llock

102 101 103

EfTorveRcing Draught


I'^gg and Sherry l-t'g flip

" Bautcrno " Sherry

143 ,49

OS 97

" iinotlier method

" The

Egg Nogg

80. 81

" "Whiskey

104 100 107 110 IDS 113 114 nr> 105 109 200 I74 172 173 110 118 54 7

" Beltiinorc " fiiral'iirty

84 S3 55 82 59

Cocktail, UotLle of Ilmndy

" Braiuly

" General Jli.rnson's

" Cluunpagnc " Fancy Brandy

" Hot

" Sherry

" Gin

- 112

Eggs,Mulled "Wine without

120 421

" Gin


" " y with

u 11

i< with the white of 122

** Japanese " Wy " P'»ia

English Cnrapoa


" Milk Eiinch 94 u " " another method, 26

• " The


" '\Vh;5key


Cold P/meh

Enivre's Tonsso Cnr6 Fancy n.'sody Cocktail

49.J 499 101 jjj 439 449 14i 45

" V/hiskcy Piinchv

ColiU'ibiii Skin

" Eiinks


" Gin Cockhill

Crifiiean Cup,h la Marmora " " " "Wyndham

Fish-honso Punch,Philadelijhia

FLtesnnd Sours



" Gin





Imperial Punch

41 Baspbf rry Whiskey Punch 77

K;,Santa CroE Flannel,Yard of

141 148 147 150 143 149 144 145 146 202 ^>03 204 Ill 112 US 141 85

Indian Puncli, West Irish Whiskey Punch. Italian Lemonade.


Flip, AIo


** Brandy


" Kjjg

" " another method ** Negus and Shrub

Japanese Cocktail


Jelly, Punch


" Bum

** " another method

"Jerry Thomas's Own Bitters*'

193 114

Jersey Cocktail Juleps, Kemarkson Julep, Bmndy.....

ST gj) 00 87 83 93 91

General TTarrison^a Egg Nogg.

Gin and IMne « " Tansy

" Gin

" ■Wormwood

" Mint, Captain MaiTyatPs Eo- cipo for


" " Fancy

" Mint

" Pineapple ** Whiskey

" Crusta

" Fix

" Julep

00 10 u 23


Kirschwnsser Punch..


" " by Soyor.



» «

for bottling

* Sangarec

12S 133

L'Amour, Pousse Lii Patria Punch

165 83 003 232 224 227 159 226 223 281 176 177 86 45

" Sli'ig " Smash





« Scar

143 214 135 227 230

" Fine, for Parties

" Straight " Toddy.

" Ginger " Italian

Ginger Leinonado.


" "Wlno

Glasgow Punch Gothic Punch Gmssot Punch Gum and Brandy

29 62 44




Light Guard Punch

...\.. 217

Lion, White Locomotive

TIarr!^nn'8 Egg Nogg, GcneraL


Louisiana Sugar-house Punch.,..

Uock Cobbler

101 103 201

Marmora, Cup, i\ la. Milk Punch, English

" Cup


Honey and Poach

Hot Brandy and Bum Punch « " " Irish 6 " " " another method. 25 " " 22 " " Hot 23 " Wliite Tiger's 175 Mint Julep gg " " Cnpt.Marryatt'sUecipofor- 87 Mississippi Sugar-bouse Punch 4 hiulls anfl Sangarees 119 Mulled Claret tl la Lord Saltonn 124 " Wine in Verse 123 •• ** without Eggs 120 " « with " 121 ♦* ** « the white ofEggs 122 Ice and Sherry 6 " Eeg Nogg " Jlilk Punch 82 23 « Pvum 208 135 207 137 " Rnmfiistian " Spiced Uum « Whiskey Sling « " Punch 9 8 " Scotch

220 233

Imperial Brink for Families



BSCTFS I*nnch Amok, another method 63 " Barbadocs. 70 Bimbo 53 " Brandy 3 ** " for a Party 8 " " and Bum,Hot 6 " Canadian 4S " Century Club 60 " Champagne ".Cider 74 " Claret 14 « Cold M " ""Whiskey 7 " Curapoa 20 " D'Orsay...... 79 " Dry 87 " Duke of Norfolk CO " English Milk 24 " another way.... 25 " Gin 10 " "bySoyer H "for bottling 23 " Glasgow £0 " Gothic C2 " Grassot 44 " Hints about 1 " Hot Jlnuidy and Hum 6 " " Milk 23 " Imperial Ihispberry Whiskey 77 " " 41 " Irish Whiskey 6 " Jelly 27 " Kirschw.asser 73 " La Patria 83 " Light Qiinrd 45 " Louisiana Sugar-house...,.,. 86 " Milk 22 " " Hot 28 " Mississippi 4 " National Guard. 83 " Nectar 75 " Nonsuch 47 " Norfolk CO " Nurcrnburg 55 " Orange 76 « Orgeat 19 •" O.xford C5 " Pliilndelphla Fish-honse 46 " Pineapple IS " Port Wine 16 Queen 61 ** Easpberry 83

ITallonal Gnnrd Puncli Kectar, JInlaklava. " " forthe Czar




" Punch " Socla

200 234

liegUR Flip and Shrub " Port"Wine " **

** another •vvay.. 152

„" Soda Kogs Egg.

;;;; J53


** " Ballfmoro ** ** for a Party

g3 65 82 86 4Y

*• *' General llarrison^s

" •• Hot. ** " Sherry

Nonsuch Punch

Norfolk Punchy Duke ot CO " " " another way, CO Nuremburg Punch 55

Orargcade Oi-ange Kflcrvesclng Draught


" Punch Orgeat Lemonade


" Punch

19 83

Oxford "

Parisian Poiisso Cnf6

1C.3 I99 201

Peach and Burned Brandy

^ llonoy

Philadelphia Fish-housePunch

46 92

Pineapple Julep.,

" Punch


Pino and Gin

202 1S2 ^30 130

''"PO V Porteree

Porter Sarrgarce. Port Wine Negus 151 " " " another moihod... 152 " " Punch 16 Pousse Car6, Faivri>s....V 104

" tt P-Ulgian ". " Santina's

I62 1C5 173

" T/Amour

Piusse, Bishop,d la

Punch,i la Ford

26 67 73 72 51

" " Domain

" Ale


^ Arrack



RECIPB ranch,r.asptxMTy,Imperial"WTilskoy 77 ** Rogent's 80 •* " auutlierway 81 •* Rochester 40 " Rucky Mountain. 43 ** Itonutn 21 ** Rninnin,^la. CT - ** Royal 5S Ruby 57 Ruin^ Hot. 5 " Saulernc 15 •• Scotch "Whiskey 8 Sherry 13 " Sixiy-N'inth Regiment 85 « Spiva.! Kugle 8'J « St Charles 84 « Tea 03 " Tip-Top 49 ** Thirty-Second Regiment..... 42 ** TJiicIe Tiiby 04 " Unitecl Service 60 " Yanilln.,.. 17 *» Victoria 4*2 » "West Imlian 09 ♦* Whiskey 9 " " CnM 7 « » Irish 0 " " Scotch S " Yorkshire 71 Rum Flip, another method 146 Rtimfiistlan 1S5 Rum, Hot 203 " ** spiced 20^ Shrub 159 " " English 100 Sangarco, Alo i 129 " Brandy 127 " Gin 123 " Porter ..100 " Purl Wiiio 125 " Sln-iTy 126 Snng.arees and MiiUs 119 Santa Cruz Ki.x 141 ** " Sour • 143 Santina's Pousse Caf6 103 Saulernc Coblder 100 " Punch 15 Scan''' Branily 167 Swotch Whiskey Punch 8 SklTi 205 Seltzer Water and Rhino M'ine 211 Sovontlj Roghnenl Punch.,... 83 Siicri)et ,, ogQ " Lemon 233 " ft»r I*uneh 26

Sherry and i»ittei*s " " Kfs " " Ice

213 220

" Cobbler " Kjru Nog " Putjch " Sangarco

93 68 13

Queen Punch Quince Liqueur






Shrub, Br.tndy " Cltorry

" **



154 If,3 ^33





» Whiskey Punch


" English Rum



Regent's Punch

80 81 83 85 40 43 5ft 07 5S 57

" Negns, and Flip " Raspberry " Rum " AVhito Currant Sixty-Ninth Regiment Punch


" another Recipo

Regiment Puncli, Seventh

" "

" Sixty-Ninth

85 2OK 205 ]0S ipij

" Thirty-Second.... 42

Skin, Colmn))ia

Rhine Wine and Seltzer Water


" Scotch Whiskey



Rocky .Mountain Punch

Sling, Brandy

Roman Punch

Roinain, A la Punch

" OIn " HotWbUkey Slings and Toddies

Royal Punch Ruby Punch

13T 131

Smash, Bmndy

94 90

Rnm and Brandy Punch, Hot


Eutu Flip









flnirisb, Thfl

Vvlilskoy Jnlep " Tuncb


" Whijkey Boda .irnl HraiiJj

' g


" " Cold T " " Imperial Easiiberrv IT " •' Irish 0 " " Scottli 8 " Skin, Scotch..,,..., opj " Sling.Hot J3T " Tojjily jg^j nn.to CurrantShrub... 155 :: no l-g.r-sMilk 115 Wine Cobbler,Catawba joo Champagne.....' 99 Claret 392 Jlock. 101 Sherry Qg Cocktail,Champagne.. 319 C 320 " ^'ith wJiito ofEggs,,,,, 122 Ncgns, Port ** " another method.,, 350 Punch,Champagne ■,« " Claret f: " I--' S.aiitorno. 15 " Sherry Sangaroc, Port; jgj Slierry.. 128 IVinc, Seltzer IVatcr and P.hlne..... gil IVyndham, Crimean Cup, a la . | ,,3 100 160 lOU qq up,Champagne, " Claret..c •F> I-fTg ^ogg, Sherry Ginger '* 286 ilulled Claret 304 " In Verso " with Eggs " without Eggs. 323


, 115

" Ncctnr " Nec«is Bonr, TliMndT" " C"

153 142 143 54:5

" Santa Crnz Boni*3 and Fixes Spiced Kiim, Hot Bprciid ha;.'le Punch



Stone J"eiice. Stone Wall



.V..'.**"!!*.*/.*.*. 210

SL Charles Punch 84 Strau-berry Effervescing Draught... 235 Bugar-houso Punch,Xioulsiaua,, 80

Tanscy and Gin Tea Puncli Tiger's Milk, While. Tip-Top Punch jS,.,, Thi rty-Sccoiid liegimcnt, Tudilies ami Slings

203 OS 175 49



Toddy, Apple

Prandy. Gin Wlilikey,

133 185

1om and Jerry.


tJnclo Tohy Pnnch United Service Punch

64 66

Vnnilh Punch \ elvet, Ihdtled 192 VictoriaPunch . . 42 37

WestIndian Piincli. VSTjiskoj- Cobbler..., " CocbiiUl..

69 104 109 Ill

Tnrd of Flannel.. Yorkshire Punch.


148 n





To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps ofsugar on the rind,which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water,and thoroughly amalgamating all the com pounds,so that the taste ofneither the bitter, the sweet,the spirit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice. In making hot toddy, or hot punch,you must put in the spirits before the water: in cold punch, grog, &c., the other way. The precise portions of spirit and water, or even of the acidity and sweetness,can have no general rule, as scarcely two persons make punch alike. »




2. Brandy P-anch. (0SO largo bar glass.)

1 table-Spoonful raspberiy syrup. 2 do. white sugar. 1 wine-glass water. do. brandy. 1 small-sized lemon. 2 slices of orange. 1 piece of pine-apple. Fill the tumbler with shaved ice, shake well, and dress the top with berries in season 5 sip through a straw.

3. Brandy Punch.

(Tora party of twenty.)

1 gallon of water. 8 quarts of brandy.



J pint of Jamaica rum. 2 lbs. of,sugar. Juice of G lemons. 3 oranges sliced. 1 pine-.apple, pared,and cut up. 1 gill of Cura9oa. 2 gills ofraspberry syrup. Ice, and add berries in season. Mix the materials Avell together in a large bowl, anil you have a splendid punch.

4. Mississippi Puncli.

(Use largo bar glass.) ^

I wiuc-glass of brandy.

do. Jamaica rum. f do. Bourbon whiskey. A do. water. II table-spoonful ofpowdei'ed white sugar. ^ of a large lemon. Fill a tumbler with shaved ice.

The above must be well shaken, and to those who like their draughts "like linked sweetness long drawn out," let them use a glass tube or straw to sip the nectar through. The top of this punch should be oruamenicd with small pieces of orange, and berries in season. 5. Hot Brandy and Rnm Punch. (For a party offifteen.)

1 quart ofJamaica rum. 1 do. Cognac brandy. 1 lb. of white loaf-sugar. 4lemons. 3 quarts of boiling water. 1 teaspoonful ofnutmeg.



COLD WJIISKiiV PUIs'Cir. Rub the sugar over the lemons until it has absorbed all the yelloAv jDart of the skins, then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. As wc have before said, it is very iin- portant, m making good punch, that all the mgredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended tb. Allow a quart for four persons; but this information must be iakQn cum grano salis;for the capacities of persons for this kind of beverage are generally supposed to vary con siderably. 6. Irish "Whiskey Punch. generally made th ' ybiskej-, two-thirds boiling water, in which e sugar has been dissolved. If l mo punch the r nd is rubbed on the sugar, and a small proportion of juice added before the ivhiskey is poured in. (For a party.) rhis beverage ought always to be made with boiling ■water, and allowed to concoct and cool for a day or two before it is put on the table.- In this way, the materials gct^ more intensely amalgamated than cold water and cold tvliiskey ever get As to the beautiful mutual adaptation of cold rum and coil water, that is beyond all praise, beinw one of Nature's most exquisite achievements. (See " Glas- goio Pimch " No. 29.) * Irish whiskey is not lit to drink until it is throo years old. Tlio' best whiskey for this purpose is Kenahan's LL whiskey. on 7. Cold Whiskey Punch.

uiN puxcn.


8. Scotch "Whiskey Punch. Steep the thin yellow shavings of lemon peel in the w niskey, which should be Glenlivet or Islay, of the best quality 5 the sugar should he dissolved in boiling water. As it requires g&nius to make whiskey punch, it would bo impertinent to give proportions. (See Spread JEaale JPunch," jSTo. 39.)

9. Whiskey Punch.

(Use small bar gloss,)

1 wine-glass whiskey (Irish or Scotch).. 2 do. boiling water. Sugar to taste.

Dissolve the sugar well with 1 wine-glass of the water then pour in the whiskey,and add the balance ofthe water, sweeten to taste, and put in a small piece of lemon rind' or a thin shce of lemon. ' \

10. Gin Punch.

(Use largo bar glass.) 1 tablo-spoonful ofraspberry syrup,


2 .do. do. white sugar. 1 wine-glass of water. 1-J- do. gin. ^ small-sized lemon. 2 slices of orange. 1 piece ofpine-apple. Fill the tumbler with shaved ice. ^ Shake weU,and ornament the top with berries in season, Sip through a glass tube or straw.



/ •

11. Gin Punch.

(From a recipe by Soyer.)

^ pint of old gin. 1 gill of marascliino.

Thejuice oftwo lemons. The rind ofhalfa lemon.


Pour ounces ofsyrup. 1 quart bottle of German Seltzer water. Ice well.

12. Champagne Punch. (TerbotUa)

1 quart bottle of wine. ilb. ofsugar. 1 orange sliced.

Thejuice of a lemon. 3 slices of pine apple. 1 wine-glass of raspberry or strawberry syrup. Ornament with fruits in season, and serve in champaffne goblets.. This can be made in any quantity by obsertdng the pro- , portions of the ingredients as given above. Four bottles of wine make a gallon,'and a gallon is generally sufficient for fifteen persons in a mixed party. For a good cham pagne punch,see ^^ItocJaj Mountain JPunch" No.43.

13. Sherry Punch.

(Use large bar glas-s.).

2 wine-glasses ofsherry.


1 table-spoonful ofsugar. 2 or 3 slices of orange. 2 do. do. lemon. Fill tunii.der with shaved ice, shake well, and ornament ■with berries in season. Sip through a straw.



14. Claret Puneli.

(Uso Inrgo bar glaafl.)

1J taMe-spoonfuI ofsugar. 1 slice oflemon. 2 or 3do.orange.

Fill the tumbler with shaved ice, and then pour in your claret, shake well, and ornament with berries in season. Place a straw in the glass. To make a quantity of claret punch,see "Imperial Punch," No.41.

15. Sauterne Punch.

^U&o largo bar glass.) The same as claj punch, using Sauterne instead of claret.

If Port "Wine Punch.

(ITselargo tar glass.) The same af claret punch, using port wine instead of claret,and o- .ament with berries in season.

17. Vanilla Punch.

(TJS0 large bar glass.)

1 table-spoonful ofsugar. 1 wine-glass of brandy.



The juice of J ofa lemon. Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor with a few Irops of vanilla extract. This is a delicious drink,and should be imbibed through a glass tube or straw.



18. Pine-Apple Punch.

(For a party aftea)

4 bottles ofchampagne. 1 pint of Jamaica rum.

1 lo. brandy. 1 gill of Curajoa. Juice of4 lemons. 4 pine-apples sliced. Sweeten to taste with.pulverized white sugar.

Put the pine-apple Avith one pound.of sugar in a glana boAvl, and let them stand until the sugar is Avell soaked in the pine-apple, then add all the other ingredients, except the champagne. Pet this mixture stand in ice for about an hour,then add the champagne. Place a larwe block of ice in the centre ofthe bowl,and ornament it Avith loal sugar, sliced orange, and other fruits in season. Serve in champagne glasses. Pine-applo punch is sometimes made by adding sliced pmo-apple to brandy prrnch.

19. Orgeat Punch.

(Use large bar glass.)

11 table-spoonful oforgeat syrup. wine-glass of brandy.

Juice of A a lenmn, and fill the tumbler with shaved ice Shake Avell. ornament Avith berries in season, and dash port Avine on top. Place the straAV, as represented in cut ofmintjulep.


MILK ruNcn.


20. Curacoa Punch.

(Uso lar;jc bar{,'lass.)

1 tabl«-suoonfiil of sugar. 1 wine-glass of brandy. ^ do. do. Jamaica rum. 1 do. do. water. 1 pony glass of Ciirajoa. Tiie juice of half a lemon


Fill tlie tumbler with shaved ice, sh.ate well, and orna ment with fruits of the season; sip the nectar through a straw.

21. Roman Punch. J. (Uso Iqrge bar glass.) c~

1 tJible-spoonfuI of sugar. 1 , do. do. raspberry syrup. 1 tea-spoonful of Cura9oa. 1 wine-gl.ass of Jamaica rum.

1 do. do. brandy. The juice of halfa lemon.

Fill Avith shaved ice, shake well, dash with port wine, and ornament Avith fruits in season. Imbibe through a straAV. °

22. Milk Punch.

(Uso large bar glass.)

1 table-spoonful offine white sug.ar. 2 do. water.

1 wine-glass of Cognac brandy, i do. Santa Cruz rum. J Tumblerful of shaved ice. Fill Avith milk, shake the ingredients well together, and grate a little nutmeg on top.




23. Hot Milk Puncli.

(UsG Inrgo bar glass.)

This punch is made the same as the ahove, with, the ex ception that hot milk is used, and no ice. 24. English Milk Punch. Put the following ingredients into a very clean pitcher, viz.: The jnicc ofsix lemons. The rind oftwo do. 1 lb. ofsugar. 1 pine-apple, peeled, sliced and pounded. 6 cloves. 20 coriander seeds. 1 small stick ofcinnamon. 1 pint of brandy. 1 do rum. • *1 gill of arrack. The boiling water to he added last; cork this down to prevent evaporation, and allow these ingredients to steep for at least six hours; then add a quart of hot milk and the juice of two lemons; mix, and filter through a jelly- hag; and when the puuclr has passed bright, put it away in tight-corked bottles. This punch is intended to be iced for drinkinir. O 25. English Milk Punch. This seductive and nectareous drink can also bo inado by the directions herewith given: To two quarts of water add one quart of milk. Mix one ♦ See No. 50. 1 cup ofstrong green tea. 1 quart of boiling water. (Another methocl.)


PUNCH A la FOED. 21 (jnnrt of old Jamaica rum with tw^o ofFrench hrandy, and put the spirit to the milk, stirring it for a short time; let it stand for an hour, but do not suffer any one of delicate appetite to see the melange in its present state, as the sight might create a distastefor the punch when perfected. Filter through blotting-paper into bottles; and should you find that the liquid is cloudy, which it should not be, you may clarify it by adding a small portion of isinglass to each bottle. The above receipt will furnish you with half a dozen of ptmch. Almanac.) The late General Ford, who for many years was the commandmg engineer at Dover, kept a most hospitable board, and used to make punch on a large scale, after the following method: He would select three dozen of lemons, the coats of which were smooth, and whose rinds were not too thin; these he would peel with a sharp knife into a large earthen vessel, taldng care that none of the rind should be detach ed but that portion in which the cells are placed, contain ing the essential oil; when he had completed the first part of the process, he added two pounds of lump-sugar, and stirred the peel and sugar together with an oar-shaped piece of wood,for nearly half an hour, thereby extracting a greater quantity of the essential oil. Boiling water was next poured into the vessel, and the whole well stirred, until the sugar was completely dissolved. Thelemons were then cut and squeezed,the juice stixaincd from the kernels; these were placed in a separate jug, and boiling water poured upon them, the general being aware that the pips were enveloped in a thick mucilage,full offlavor; half the 26. Punch h, la Ford. (A redpo from Benson E.HUI,Esq.,author of TTie



lemon juice was now thrown in ; and as soon as the ker nels were free from their transparent coating, their liqnoi ffas strained and added. The sherbet was now tasted; more acid or more sugar applied as required, and.care taken not to render the leinonade too watery. "Rich of the fruit, and plenty of sweetness," was the general's maxim. The sherbet was then measured,and to every three quarts a pint of Cognac brandy and a pint of old Jamaica rum were allotted, the spirit being well stirred as poured in; bottling immediately followed, and, when completed, the beverage was kept in a cold cellar, or tank, till required. At the general's table I have frequently drunk punch thus made, more than si.x months old; and found it much inqiroved by time and a cool atmosjihere. 27. Pnncli Jelly. ISIake- a good bowl of punch, i la Ford, already (lo seibed. To every pint of punch add an ounce and a half ofisinglass, dissolved in a quarter ofa pint of water(about half a tumbler full); pour this into the punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jelly is completely set. Orange, lemon, or calfs-foot jelly, not used at dinner, can be converted into punch jelly for the evening, by fol lowing the above directions, only taking care to omit a portion ofthe acid Jirescribcd in making the sherbet. This preparation is a very agreeable refreshment on a cold uight,'but should be'used in moderation; the strength ofthe punch is so .artfully concealed by its .admixture with the gelaiine, that many persons, particularly of the softer sex,have been tempted to partake so plentifully of it as to render them somewhat unlit for waltzing or quad rilling after supf)er.

regent's I'UNCH.

' S3

28. Gin Punch. (For bottlmg.) Following General Ford's plan, as already described, for making sherbet, add good gin, in the proper propor tion before prescribed; this, bottled and kept in a cool cellar or cistern, will be found an economical and excellent Biiuimer drink.

29. Glasgow Punch.

(From a recipe In the posscssloa ofDr.Shelton MaekeiiB<*^ Melt lump-sug.ar in cold water,with the juice ofa couple oi lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Ja- ni.'iica rum—one part of rum to five of sherbet. Cut a couple ofhmes in two,and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of (ho delicate acid This done,the punch is made. Imbibe.

SO. Regent's Punch.

(Fora party oftwenty.) The iiigr-!nts for this renowned punch are;— '

3 bottles champagne. 1 do. Hockheimer.

1 do. Cura9oa. 1 do. Cognac. 1 do. Jamaica rum. 2 do. Madeira. ( 2 do. Seltzer, or jdain soda-water. 4 lbs. bloom raisins.

To which add oranges,lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all tho icy power of the Arctic.


31. Regent's Punch.

(Another recipe.)

(From XhtBordeaux Wine and Liquor Gxdde^

H pint, each, strong hot green tea,.lemon joico,an? capillaire.* ^ 1 ]iiiit, eacli, rum, brandy, arrack, and Curagoa. 1 bottle of clianipagne; mix,and slice a pine-apple into it. For still another method of compounding this celebrated punch, see recipe No.19.5, in '■'■The. Manual for the Mamt facture of Cordials, etc.f in the latter part of this ivork, 32. Raspberry Punch. (From 0 reolpc In Oio Bordeanm Wine and Liquor Guide.') H giii of raspberry juice, or vinegar. f lb. lump-sugar. 3i pints of boiling vater. Infuse half an hour, strain, add pint of porter, J to 1 pint, each, of rum and brandy (or either 14 to 2 pints) and add more warm water and sugar, if desired weaker oi sweeter. A liqueur of glass of Curayoa, noyau, or maras- chiuo, improves it. 33. National Guard 7th Regiment Punch. (ITae largo bar glass.) 1 table-spoonful of sug.ar. The juice of a 5- of a lemon. 1 wine-glass of brandy. 1 do. do. Catawba wine. Flavor with raspberry syrup. Fill the glass with shaved ice. Shake and mix iLorough. ♦ See recipes Noa. 65 and 66.



ly, thcu ornament with slices of orange, pineapple, and berries in season, and dash Avith Jamaica rum. Tins de licious beverage should he imbibed through a straw.

34, St. Charles'Punch.

(Uso largo bar Rlasa.)

1 table-spoonful of sugar. 1 Avine-glass of port wine. 1 pony do. brandy. Thejuice of i of a lemon. Fill the tumbler Avith shaved ice, sh.alce well, and orr*- ment with fruits in season, and serve with a straw

35. 69th Regiment Punch. (In cartlicn mag.)

J wine-glass of Irish whiskey. ^ do. do. Scotch do. 1 tea-spoonful of sugar. 1 piece of lemon. 2 wine-glasses of hot water. This is a capital punch for a cold night.

36. Louisiana Sugar-House Punch. CFrom a recipe In the possession of Colonel T.B.Tliorpe.)

To one quart of boiling syrup, taken from the kettles, add whiskey or brandy to suit the "patieut." Flavor Avith the juice of sour oranges. 1 37. Dry Punch. (From a recipe i>y Santlna,the celobraLed Spanish caterer.) 2 gallons of brandy. . 1 do. water, do. tea. 8



1 pint of Jamaica rum. i do. Cura9oa. J nice of six Jeinons. lb.'U'liite sugar. IMix thorouglily, and strain,as already described in tlie recipe for '■'■Pimch d la adding more sugar and lemon juice, if to taste. Bottle, and keep on ice for three or four days, and the punch will bo ready for use, but the longer it stands, the better it gets.

38. La Patria Punch. (For a party of twenty.) (From 0 recipe In the possession of n. P. Leland, Esq.)

3 bottles of chainp.agne, iced. 1 bottle of Cognac. C oranges. 1 pineapple.

Slice the oranges and pineapples in a bowl, pour the Cognac over them, and let them steep for a couple oi hours, then in with the champagne and serve immediately. 39. The Spread Eagle Punch, 1 Iwttle of Islay whiskey. 1 I'ottJe Monongahela. Lemon peel, sugar and—^boiling water at discretion. 40. Rochester Punch. tFor n ijarty of twenty.) (From ft recipe in the posseselon of Roswcl! ITftrt Esq.) 2 bottles of sparkling Catawba. 2 do. do. Isabella. 1 do. Sauterne.

thiett-second regiment or vicroEiA ruKcn. 27

2 -wine glasses of marascliino. 2 do. do. Curayoa.

Fill the tranquil bowl with ripe strawberries. Should (ho strawberry season be over, or under,add a few drop.® of extract of peach or vanilla.

41. Imperial PunclxT

1 bottle of claret. 1 "do. soda-water. 4 table-spoonfuls of powdered white sugar.

J tcaspoonful of grated nutmeg. 1 liqueur glass of maraschino. About ^ lb. of ice. 3 or 4 slices of cucumber rind. Put all the ingredients into a bowl or pitcher aud mix well.

42. Thirty-Second Regiment or Victoria Punch.

(For n party of twenty.)

(Recipe from the late Wm.II. Herbert,Esq.)

C lemons, in slices. I gallon of brandy. a do. Jamaica rum. 1 lb. of white sugar. 1J quart of water. 1 pint of boiling milk.

Steep the lemons for twenty-four lionrs in the br.andy and rum; add the sug.ar, water and milk, and when well mixed, strain through a jelly-bag. This punch may be bottled, and used afterward hot or cold. Half the above quantity, or even loss, may be made,as this recipe is for a party oftwenty.



43. Rocky Mountain Punch.

(For a mixed party oftwenty.)

(From a rocipe In the possession of Major James Foster.) This delicious punch is compounded as follows:

5 bottles ofchampagne. 1 qu.art ofJamaica rum. 1 i>int of maraschino.

6 lemons, sliced. Sugar to taste.

Mix the above ingredients in a large punch-bowl,then place in the centre ofthe bowl a large square block oficc, ornan/ented on top with rock candy, loaf-sugar, sliced lemons or oranges,and fruits in season. This is'a pplendid punch for New Year's Day. 44. Punch Grassot. (Tlie fe.JlwwlTig Tcclpo was given l>y Grnssot,the eminent Preneh c***vlan ol the ruluia limjHl, to Mr. Howard Paul, the celehratcd "Entertainer," when per forming in loria.) ' 1 wine-glass of brandy. 5 drops of Curapoa. ^ do. acetic acid. 2 teaspoonfuls ofsimple syrup. 1 teaspoonful ofsyrup ofstrawberries. }ofa pint of water. The peel ofa small lemon, sliced. Mix,serve up with ice, in large goblet, and,if possible, garnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot.



45. Light Guaxd Punch.


(For a party oftwenty.)

3 bottles ofchampagne. 1 do. pale sherry.

1 do. Cognac. 1 do. Sauternc. 1 pineapple, sliced. 4 lemons, do Sweeten to taste, mix in a punch-bowl, cool with a large lump ofice,-and serve immediately.

46. Philadelphia Fish-House Punch.

(From a rocipo In tho possession ofCUarlcs G.Leland,Esq.)

J pint oflemon juice. J lb. of white sugar. 1 pint of mixture.* 2^ pints ofcold water. The above is generally sufficient for one person.

47. Hon-Such Punch.

C bottles of claret. 6 do. soda-water.

1 do. brandy. 1 do. sherry. i pint ofgreen tea. Jnice ofthree lemons, i of a pinea]iple cut up in small pieces. Sweeten with white sugar to taste. Strain a b-ttle im mediately. Keep for one month before using. * To mnko this mi.vtiiro, talco i i»int of poach brandy,J pint ofCognac brandy,and i pintof Jamaica rum.



This is a delicious and safe drink for a mixed eveniug party. Cool before serving.

48. Canadian Punch.

2 quarts of rye whiskey. 1 pint of Jamaica rum. C lemons, sliced. 1 pineapple, do. 4 quarts,of water. Sweeten to taste, and ice.

49. Tip-Top Punch.

(For a party offive.)

1 bottle ofchampagne. 2 do. soda-water. 1 liqueur glass of Cura9oa. 2 table-spoonfuls of powdered sugar. 1 slice of pineapple, cut up. Put all the ingredients together in a small punch-bowl, tnix well, and serve in champagne goblets. 50. Arrack. Most of the arrack imported into this country is dis tilled from rice, and comes from Batavia. It is but little used in America, except to flavor i>uncli; the taste of it is very .agreeable in tiiis mixture. Arrack improves very mucli with ago. It is much used in some parts of India, where it is distilled from toddy, the juice of the coeoanut tree. An imitation'of arrack punch is made by adding to a howl of punch a few grains of benzoin,commonly c.alled flowers of Benjamin. See recipe No.30, in "jThe Manual for the Mamifactiire of Cordials, etc.," in the end of this volume.



Cl. Arrack Punch.

.[u a:5»3L;ii;T 'uiLk pi;ncL, you ought to put t\ro glasses fw'iie-oJasses) of rum to three of .arrack. A good deal of sugar AS re-julrevd; hut sweeteuing, after all, must be left to tasve. Lemous and limc-s are also matter of palate, but two lemoas aro enough for the above quantity; putthen an equal quantity of Avater—i.e., not five but six glasses to allow for the lemon juice, and you have a very pretty three tumblers of punch.

52. Arrack Punch.

(Auothcr mcthDOL)

Steep in one quart of old Batavia arrack, six lemons cut m thin slices, for six hours. At the end of that time the lemon must be removed without squeezing. Dissolve one pound ofloaf-sugar in one quart of boiling water,.and add the hot solution to the arrack. Let it stand to cool. This is a delightful liqueur, and should be used as such. See •recipe No.342,in "27te Manualfor the Manufacture of Cordials, et'c.f in the end of this volume. 53. Bimbo Punch. Bimbo is made nearly in the s.anie Avay as the above,ex cept that Cognac brandy is substituifd for arrack. 54. Cold Punch. Arrack, port wine and water, of each two pints, one pound of lo.af-sugar, and the juice of eight lemons.



65. Nuremburgh Punch.

(For a party of fifteen.) (From a recipe In the possession of Hon- Qullan C. Verplanck.)

Take three-quarters of a pound of loaf-sugar, press upon it, through muslin, the juice of two or more good- sized oranges; add a little of the peel, cut very thin, pour upon a quart of boiling water, the third part ofthat quan tity of Batavia arrack,and a bottle of hot,but not boiling, red or white French wine—red is best. Stir together. This is excellent when cold, and will hnprove by age. 56. United. Service Punch., Dissolve, in two pints of hot tea, three-quarters of a pound of loaf-sugar, having previously rubbed off, with a portion of the sugar, the peel of four lemons; then add the juice of eight lemons, and a pint of arrack. 67. Eluby Punch. Dissolve,in three pints of hot tea, one i^ound of sugar; add thereto the juice of six lemons,a pint of arrack, and a pint of port wine.

58. Royal Punch.

1 pint of hot green tea. i do. brandy. i do. Jamaica rum. . 1 wine-glass of Cura9oa. 1 do. do. arrack. Jnice of two limes. A tliin slice of lemon. White sugar to taste.

1 gill of warm calf's-foot jelly. To be drunk as hot as possible.

DUKK of iTOEFOLK PUNCH. SH ^ This is a composition worthy of a king, and the matt*- lials aie admirably blended; the inebriating effects of tht spirits being deadened by the tea, whilst the jelly softens the mii-ture, and destroys the acrimony of the acid and Bugar. The whites of a couple of eggs well beat up to a fioth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste. 59. Century Club Punch. Two parts old St. Cruz rum; one part old Jamaica ram, five parts water; lemons and sugar ad lib. This is a nice punch. 60. Duke of Norfolk Punch. In twenty quarts ofFrench brandy put the peels of thir ty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of double-refined sugar; and when well mixed,pour it upon the brandy and peels,adding the juice of the ortinges and of twenty-four lemons; mix well, then strain through a very fine hair-sieve, into a very clean barrel that has held spirits, and put in two quarts of new milk. Stir, and then bung it close; let it stand six weeks in a warm cellar; bottle the liquor for use, observing great care that the bottles are perfectly clean and dry, and the corks of the best quality, and well put in. This liquor will keep many years, and imi^rove by age.

(Another way.)

Pare six lemons and three oranges very thin, squeeze the juice into a large teapot, put to it two quarts of brcm. 2*

3i OXFOKD PUNCH. dy, ono of wliite wine, and one of milk, and one ponnd and a quarter of sugar. Let it be mixed, and then cover ed for twenty-four hours, strain thi-ough a jelly-bag till clear, then bottle it. 61. Queen Punch. Put two ounces of cream of tartar, and the juice and parings of two lemons, into a stone jar; pour on them seven quarts of boiling water,stir and cover close. "When cold, sweeten with lo.af-sugar, and straining it, bottle and cork it tight. This is a very pleasant liquor, and very wholesome; but from tlie latter consideration was at one time drank in such quantities.as to become injurious. Add in bottling, half a pint of rum to the whole quantity. (From a recipe in the possession of Bayard Taylor,Esq.) Pour bottles still Catawba; one bottle claret, three oranges, or one pineapple, ten table-spoonfuls of su^ar. Let this mixture stand in a very cold place, or in jce, for one hour or more,then add one bottle of champagne. 63. Oxford Punch. We have been favored by an English gentleman with the following recipe for the concoction of punch as drunk bjf the students of the University of Oxford: Itub the rinds of three fresh lemons with loaf-sugar till you have extracted a portion of the juice; cut the ])eoI finely off two lemons more, and two sweet oranges. Use the juice of six lemons, and four sweet oranges. Add sis glasses Df calf's-foot jelly; let all be put into a large jug, 62. Gothic Punch, (For a party often.)

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