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

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AKKACK.

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.