1887 The bar-tender's guide

lilPEEIAL ARRACE: PUNCH.

1 pound of loaf-sugar. 1 quart of boiling water. Cut the lemons into thin slices, and steep them in the brandy for six hours. Keniove'the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the brandy and Arrack. Then let it cool. Ice and serve.

Cold Ruby Punch.

Take 1 quart of Batavia Arrack. 1 quart of Port wine. 3 pints of green tea. 1 pound of loaf-sugar. Juice of six lemons.

% of a pineapple cut in small pieces. Dissolve the sugar in the tea, add the other materials. Serve iced.

Imperial Arrack Punch,* Take 1 quart of old Batavia Arrack. 6 lemons. 1 pound of loaf-sugar. 1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the Arrack for six hours. Eemove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the Arrack. Then let it cool. This makes a fine liqueur which should be thoroughly iced before serving. *Mostof the Arrack imported into this country is distilled from rice, and comes from Batavia. It is but little used in America, except to flavor punch the taste of it is very agreeable in this mixture.