1885 New Guide Hotel Bar Restaurant

PUNCHES.

lOI

Arrack Punch.

Rum,

1 Bottle.

Essence of Arrack,

2 Glasses.

Lemons,

2 Sliced.

1 Quart.

Syrup,

Lime Juice,

i Pint.

Slice the lemons and steep in the rum for 4

Mixing,

— then the

hours, strain, add the arrack essence and syrup

Rouse up well and either bottle at once or ice,

lime juice.

and serve with a bottle of soda water.

The Maharajah's Punch,

For bottling.

Essence of Arrack,

1 Quart.

Peach Brandy,

1 Quart.

Noyeau Essence,

1 oz.

Plain Syrup,

3 Quarts.

Essence of Lemon,

^ oz.

Lime Juice,

J Pint. Mixing: Add the essences to the brandy; pour in the arrack and lime juice. Mix well with the syrup and bottle. It will be ready for use in about a week.

The Pompadours (56th Regt.) Punch.

Brandy,

1 Bottle.

1 Bottle.

Sherry,

2 Quarts.

Syrup,

Infusion of Green Tea

1 Pint.

1 Teaspoonful.

Tincture of Cloves,

Coriander

do.

do.

1

Lemons,

2 Sliced.

Milk,

1 Pint.