1880 American & Other Drinks by Leo Engel (second edition)

26

AMERICAN AND OTHER DRINKS.

34

TIP-TOP CUP.

For a Party of Five.

One bottle of Champagne; two bottles ofsoda water; one liqueur ^lass of orange Curagoa ; two table-spoonfuls of powdered sugar; two slices of pine-apple, cut up. Put all the ingredients in a small punch-bowl, mix well, and serve in Champagne goblets.

35

ARRACK PUNCH.

Three wine glasses of Arrack ; two wine glasses of rum. A great deal of sugar is required, but must be left to taste ; two lemons are generally enough for the above C|uantity, but more or fewer may be used according to palate ; add water to make up the whole to one pint and a half, and you then have three tumblers ■of pretty punch.

36

ARRACK PUNCH. Another,

Steep, for six hours, in one quart of Batavia Arrack, six lemons, ■cut in thin slices, at the end of which time the lemon must be removed without squeezing; dissolve one pound of loaf 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. 37 BIMBO PUNCH. Bimbo is made in the same way as No. 36, e.xccpt that Cognac is substituted for Arrack 38 COLD PUNCH. Arrack, port wine, and water, of each two pints ; one pound of loaf sugar; and the juice of eight lemons.