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

80 AERACK. This ia a delicious and eafe drink for a mixed evening party. Cool before serving.

48. Oanadian Pimoh.

2 quarts of rye whiskey. 1 pint of Jamaica rum. 6 lemons, sliced. 1 pineapple, do. 4 quarts of water. Sweeten to taste, and ice.

49. Tip-Top Punch.

(For a party of flve.)

1 bottle of Champagne. 2 do. soda-water. 1 liqueur glass of Curaçoa, 2 table-spoonfuls of powdered sugar. 1 slice of pineapple, eut up. Put ail the ingrédients together in a small punch-bowl, Oiix well, and serve inChampagne goblets. 50. Arrack. Most of the arrack imported into this country is dis tilled from rice, and cornes from Batavia. It is but little used in America, except to flavor punch ; the taste of it is very agreeable in this mixture. Arrack improves very niuch with âge. It is much used in some parts of India, where it is distdled from toddy, the juice of the cocoanut tree. An imitation of an-ack punch is made by adding to a bowl of punch a few grains of benzoin, commonly called flowers of Benjamin.