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

COLD PUiTCH.

SI

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.