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

96

WmSKEY PUNCH.

261. Claret Wine Punch,

Take 5 gallons claret wine.

2^ do. spirits (70 per cent) 3 do. plainsymp. 1 pint tinctiu-e oflemon peeL

i do. raspberry juice^ 1 ounce tai-taric acid.

do. tinctiu-e of cloves. do. do. cinnamon.

Pirst dissolve tlie tartaiic acid in a small portion of th© spirits. Blix the tinctui-es "witli tlie remainder of the spirits. Pour the two nristm-ea together, and add tlie remaining ingrédients.

262. Wine Punch. Take 5 gallons Port or Marseilles "wine. IJ do. sjiirits (70 per cent.) 3 do. plain syi-up. 3 ounces tai-taiâc acid. 3 do. tincture ofallspice.

First dissolve the tai-taric acid in a portion of the spirits, mix that with the remainder of the spirits, and add the other ingi*edients.

263. Whiskey Punch.

Take gaUona Boni-bon -whiskey. 3 do. plain syrup. i pint tincture oflemon peel.