1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

fié WATIONAI. GUAED SEVEITM EEGIMENT FUNOS.

31. E-egent's Punch,

(Aitothor rccipe.)

(From the Bordeava WiMand XAguor Guid».") 1|- pint, each, strong hot green tea, lemon jaice, an? capillaire.* 1 pint, each, riun, brandy, arrack, and Curaçoa. 1 bottleof Champagne; mix, and slicea pine-applointoit. For etill another method of compounding thia celebrated punch, see recipe No. 274, in tliû Appendix at the end of the bock.

32. Raspberxy Punch. (Frais a recipe in the Bordtavtt ÏFïtwand Hquor Ovld^.'i

1| gill of raspberry juîce, or vinegar. } Ib. iump-sugar. 8^ pints of boiling water.

Infuse half an hour, strain, add ^ pint of porter, f to 1 pint, each, of rum and brandy (or either 14 to 2 pints), and add more warm water and sugar, if desired weaker oi Bweeter. A liqueur of glass of Curaçoa, noyati, or mara» chino, improves it.

83. National G-uard 7th Reglment Punch,

(Use largo bar glosa.)

1 table-ispoonful of sugar. The juice of a J of a lemon. 1 wine-glasa of brandy. 1 do. do. Cata^vba wine. Flavor with raspberry syrup. Fin the glass with shaved ice. Shake and mîztbcrouj^ * See recipos Noe. 66 aad 66.