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

arrack punch.

Infuse the i^eel of the oranges and lemons mthe spirits for tliree days; strain and add the juiee of the oranges and lemons, and the brandy, rum and water. Next, boil the milh, adding to it the nutmeg; pour this into the liquor, and mis thoroughly. ITilter through felt, add the s;^uTip, and bottle. If weU corked it mU keep in any dimate.

259. 'Rum Ptinch.

Talvs gaJlona high-flavored Jamaica rum., 3 do. spirits (70 per cent.) 3 do. plain syrup. J pint tincture oflemon peeL \ do. raspbeiTy juice. ^ do. carameL

Mis the -whole together, and run it through a flannel bag. Some people add a dessert-spoonful each of tinctui-e of cloTes and tincture of cinnamon. Punch thus prepared may be used either as a hot or cold drinh; by mising it half and half with boiling or cold water, or pouiing the punch into a tumbler fihed with cracked ice, it mahes a pleasant and refreshing diiiik, and is also a Tery good remedy for a coldin the head.

260. Arrack Piincli.

Take gallons Batavia aiTack 3 do.

spiiits (70 per cent.)

3 do. plain syrup. ^ pint tinctrue oflemon peeL Mis aU together, and it is ready for immédiats use.