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

26

EOCHESTEK PtTNCH.

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.