1882 Harry Johnson's new and improved bartender's manual (1882)

186, PRUSSIAN GRANDEUR PUNCH. (Use a large bowl.) pound of loaf sugar; 6 lemon slices; 1 gill Annisetfce; 1 bottle Berlin Kummel; 6 orange slices; 1 bottle Kirschwasser One-lialf gallon of water: 6 bottles of Nordhauser Branntwein; 1 gill of Curacao stir up well with a punch ladle, and surround the bowl with ice, ajid serve in a wine glass. 187. EMPIRE'S PUNCH. (Use an extra large bowl.) Rub the j^eel of four fine lemons, and also the peel of two oranges, until it has absorbed all the yellow part of the lemon and orange.

l.J pounds of lump sugar; 1 pineapple, cut up in slices; 12 fine oranges, cut up in slices;

1 box of strawberries; 2 bottles Appollinaris water; mix the above ingre- dients well with a ladle, and add One-half gill of Marachino; One-half gill of Curacao ;

One-half gill of Benedictine; One-half gill of Jamaica rum; 1 bottle of brandy ; 6 bottles of Champagne; i bottles of Tokay wine; 2 bottles of Madeira ; 4 bottles of Chateau Lafitte

and mix this well with a large ladle, then strain through a very fine sieve into a clean bowl and surround the bowl with ice, fill it up over the edge of the bowl, Avhich will give it a beautiful appearance, and dress the edge