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

32

EOTAL PtJNCH.

55. Nuremburgh Punch.

{For a party of Ûftcen.) (From aredpo la tho possession of Hon. Galion 0. Vorplancfc.)

Take three-quarters of a pound of loaf-sugar, presa npon it, tîirough muslin, the jiiice of two or more good- Bized oranges; add a little of the peel, eut rery thin, poui opon a quart of boiliug water, the third part of that quan tity of Batavia arrack, and a bottle of hot, but uot boiliug, red or white French wine—^red is best. Stir together This ig excellent when cold, and will improve by âge. 56. United Service Punch. Dissolve, in tTvo piuts of hot tea, three-quarters of a pound of loaf-sugar, having previously rubbed off, vrith a portion of the sugar, the peel of four lemonsj Ihen add the juice of eight leinons, and a pint of arrack. 57. Ruby Punch. Dissolve, in three pints of hot tea, one pound of sugar; add thereto the juice of six lemons, a pint of airack, and a pint of port wine.

58. ErOyai Punch,

1 pint of hot green tea. i do. brandy. \ do. Jamaica rum. 1 wine-glass of Curaçoa. 1 do. do. arrack. Juice of two limes. A thin slice of lemon. White sugar to taste.

1 gill of warmcalf's-foot jelly. To be drunk as hot as possible.