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

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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.