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

21 NATIONAL GCAKD SEVENTH EEGIMENT PUNCn.

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.