1887 The bar-tender's guide

IMPERIAL RASPBERRY "WHISKEY PUXCH.

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Cut off the yellow rind of the oranges and lemons • macerate them for 24 hours in the brandy and Arrack ; strain and press. Boil the sugar in the water, adding the juice of the 6 oranges, and of 3 of the lemons ; skim the syrup, and add it to the liquor. Lastly, filter through Canton flannel.

Empire City Punch for Bottling.

Take 5 ounces of sweet almonds. 5 ounces of bitter almonds.

1 ounce of powdered cinnamon. % ounce of powdered cloves. 5 ounces of plain syrup. 2 gallons of Bourbon whiskey. 1 gallon of raspberry syrup. 7 gallons of water.

Scald the almonds and peel them, then mash them, and rub them well with the plain syrup and spices. Boil the whole for about five minutes in the water, and when cool, strain through a plain flannel filter. Then add the whiskey and raspberry syrup, mixing all to- gether thoroughly.

Imperial Raspberry Whiskey Punch for Bottling.

Take 2 gallons of whiskey.

1 gallon of raspberry syrup. 7 gallons of water, 5 ounces of plain syrup, 5 ounces of sweet almonds.