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

d'oesat punch.

39

76. Orange Punch. Prom a roclpo In the"Bordeaux Wine and Liquor Oulda, -

Thejuice of3 or 4 oranges. The peel of 1 or 2 do. }lb. lump-sugar, 85 pints of boiling 'water.

Infuse half au hour, strain, add pint of porter; J to 1 pint each, rum and brandy(or either alone 1^ to 2 pints), and add more warm water and sugar,if desired weaker or sweeter. A liqueur glass of Cura9oa,noyau,or maraschino impioves it. A good lemon punch may be made by sub- Etituting lemons instead of oi'anges. 77. Imperial Raspberry "Whiskey Punch. S ouncGs of swGGt cilnionclp. 5 do bittGr do Infused in boiling water; then skim, and add IJ- ounce of powdered cinnamon,l ounce of powdered cloves, and 5 ounces of plain syrup (see page 102);rub them line; boil in 7 gallons of water for 5 minutes; strain; add when cool 2 gallons of whiskey and 1 gallon of raspberry syrup. 78. Kirschwasser Punch. 53|pounds of white sugar. 3^ gallons of water. Boil to the crack (see pages 103 and 106); add I5 gallons of lemon juice ; stir till getting clear, then put it in a clean tub; add when cold 5 gallons of Kirschwas- sfer; filter.

79. D'Orsay Punch, The recei^jt for this is given on page 42.