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

HOT BRANDY AND RUM PUNCH.

3 oranges sliced. 1 pineapple, pared, and cut up. 1 gill of Curaqoa. 2 gills of raspberry syrup. Ice, and. add berries in season. Mix the inaterials well together in a largebowl, 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 lernons.

3 quarts of boiling water. 1 tea-spoonful of nutmeg.

Rub the sugar over thelemons until ithas absorbed all the yellow part of t he s k i ns, then pu t t h e sugar into a punch-'bowl; add the ingredients well together, pour over them the boiling wat er, stir well t ogether; add the rum, brandy, and nutmeg ; mi x t h o r oughly, and the punch will be ready to serve. Lt is very important, in mak ing pood puneh, that a ll the ingredients are thoroughly incorporated; and t o insure suecess, the p.'ocess of mixing must be d i l i – gently attended to. Allow a quart for four persons; but this information must be taken cum yreno euh'a; f o r t he c apabilities of persons for t hi s k i n d o f b e v erage are generally supposed to vary considerably.

Waelt Quafity

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