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

REGENTS PUNCH.

Dry Punch. (For bottling.)

(From a recipe by 8antinu, the celebrated Spanish caterer.) Take lg pound of loaf-sugar, dissolved in sufBcient

water.

2 gallons of brandy. 1 gallon of water.

gallon of strong green tea.

1 pint of Jamaica rum. pint of Curaeoa.

Juice of six lemons.

M ix thoroughly an d s t r a in , as d escribed in t h e recipe for ".Punch cilu Ford," adding more sugar and l emon juice, if to taste. Bo t t l e, and keep on i c e f o r t hree or four days, and the punch w i l l b e r e ady f o r use, but the longer it stands, the better it gets.

Regent'8 Punch . (Uae punch bowl.)

Take l~~ pint of strong green tea (hot).

1~ pint of lemon juice. l>2 pint of Capillaire. 1 pint of Jamaica rum. 1 pint of brandy. 1 pint of Batavia arrack. 1 pint of Curagoa. 1 bottle of Champagne. 1 pineapple, sliced. 2 oranges, sliced. Mix the ingredients well together in a punch-bowl, and add the wine and ice just before serving.

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