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

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39

76. Orange Punch.

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The jnice of 3 or 4 oranges. The peel of 1 or 2 do. I Ib. lunip-sugar.

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pMits of boiling water. Infuse lialf an hour, straiu, add ^ pint of porter; f to 1* piflt each, rum and brandy (or either alone to 2 pints), and add more warm water and sugar, if desired weaker or Bweeter. A liqueur glass of Curaçoa, noyau, or maraschiuo improves it. A good lemou puuch may be made by sub- Btituting lemons iustead of oranges. 77. Impérial Raspberry "Whiskey Punch. 6 ounces of sweefc almonds. 5 do bitter do Tnfnsed in boiling water ; tlien slrim, and add li ounce of powdered cinnamon, ^ ounce of powdered cloves, and 5 ounces of plain syrup (see page 103) ; rub them fine; boil in 7 gallons of water for 5 minutes; strain; add wben cool 2 gallons of whiskey and 1 gallon of raspberry syrup.

78. Kirschwasser Punch.

53| pounds of white sugar. 3^ gallons of water.

Boil till the syinp will harden when cold ; add I5 gallons of lemon juice ; stir till getting clear, then put it in a clean tub; add when cold 5 gahona of Kirschwas ser ; filter. 79. D'Orsay Punch. The receipt for this ia given in No. 273.