1889 The American Bar-tender's Guide (Australia) by Jerry thomas

BRANDY PUNCH.

2 pounds of loaf-sugar dissolved in sufficient water. 5 lemons.

Peel the rinds of two of t he l emons, add the juice of all five, and mix w i t h t h e b r andy . C o v e r i tc l ose for three days; then add the Sherry and sugar, strain through a jelly-bag and bottle.

(To make nearly four gallons,) Take 3 gallons of best Jamaica rum. Rum Shrub.

1 quart of orange juice. 1 pint of lemon juice. 6 pounds of powdered. sugar dissolved insuf–

ficient water.

8 pints of fresh milk.

Mix together all but the mi lk, and let them remain c losely covered over night. N e x t day boil t he m i l k ; and when cold, add ito the mixture. Filter through a Rannel bag lined with blotting paper, and bottle, corking immediately.

Brandy' Punch. (Use large bar-glass.)

Take 1 tea-spoonful of powdered wh ite sugar dis– solved in a little water.+ 1 tea-spoonful of raspberry syrup. 1 wine-glass of brandy. wire-glass of Jamaica rum. +Tbe sugar is Qrst dissolved in a little water, because it does not readilp dissolve iu spirits.

H a v e l o c k T o b a o o o a . Dark and Aromatic.