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

PUNCH.

27

39 UNITED SERVICE PUNCH.

Dissolve in two pints of hot tea one pound of sugar,add thereto the juice of six lemons,a pint of Ai-rack, and a pint of port wine.

4:0

RUBY PUNCH.

Dissolve in two pints of hot tea three quarters ofa pound of loaf sugar,having previously rubbed off with a portion of the sugar the peel offour lemons,then add the juice of eight lemons and a pint ot Arrack.

41

ROYAL PUNCH.

One pint of hot green tea ; halfa pint of brandy; half a pint of Jamaica rum ; one wine glass of white Curagoa ; one wine glass of Arrack; thejuice of two limes ; a thin slice of lemon; white sugar to taste ; a gill of warm calPs-foot jelly. To be drunk as hot as. possible. This is a composition worthy of a king. The materials- being admirably blended ; the inebriating effects of the spirits are- deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid. The whites of two eggs well, beaten to a froth may be substituted for the jelly when that is not. at hand. If the punch be too strong, add more green tea to taste. 42 CENTURY CLUB PUNCH. Two parts old Santa Cruz rum; one part old Jamaica rum; five: parts water; lemon and sugar ad lib. This is a nice punch.

43

GOTHIC PUNCH. For a Party of Ten.

Four bottles ofKelly Island Catawba; one bottle ofclaret; three oranges or one pine-apple; ten table-spoonfuls of sugar. Let this mi.xture stand in a very cold place,or in ice,for one hour or more,, then add one bottle of Champagne.