1887 The bar-tender's guide

HOT BEA1S T DY ASTD EUM PUNCH.

76

Imperial Brandy Punch.

(For a party of twenty.

Take 1

gallon of water.

quarts of brandy.

3

1 pint of J amaica rum. \% pounds of wliite sugar. Juice of 6 lemons. 3 oranges sliced. 1 pineapple, pared, and cut up. 1 gill of Curatjoa. 2 gills of raspberry syrup. Ice, and add berries in season. Mix the materials well together in a large bowl, and you have a splendid punch. If not sweet enough, add more sugar.

Hot Brandy and Rum Punch.

(For a party of fifteen.)

Take 1 quart of Jamaica rum.

1 quart of Cognac brandy. 1 pound of white loaf-sugar. 4 lemons. 3 quarts of boiling water. 1 tea-spoonful of nutmeg.

Hub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl ; add the ingredients well together, pour over them the boiling water, stir well together add the rum, brandy and nutmeg ; mix thoroughly, and the punch will be ready to serve.