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

75

APPLE PUNCH.

Wedding Punch.

Take — ' pint of pineapple juice. 1 pint of lemon juice.

1 bottle of claret or Port wine. >~ pound of sugar. > pint of boiling water. 6 grains of vanilla. 1 grain of ambergris. 1 pint of strong brandy.

Rub the vanilla and ambergris with the sugarin t he brandy thoroughly; let it stand in a corked bottle for a few hours, shaking occasionally. T h e n a d d t he lemon juice, pineapple juice and wi ne ; fi l t er t h r ough Rannel, and lastly, add. the syrup. West Indian Punch. This is made in the same manner as Brandy Punch (8ee page 51) by adding to each gla, s a small piece of preserved ginger, and a little of the syrup. Barbadoes Punch. Barbadoes Punch is p r epared by a d d i ng t o each glass of Brandy Punch (zee page 51) one tea-spoonful of guava jelly. In a china bowl lay alternate layers of sliced apples and lernons, each layer being t h i ckl y s t r ewed w i t h p owdered sugar, until the bowl i s abou t hal f fi l l ed ; t hen pour a bottle of claret over the f r u i t and l e t i t stand six hours. Pou r it t h r ougn a muslin bag,and it is ready for use. A,pyle Punch.

H a v e l o c k T o b @C C~

44 an4 @0