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

88

PREP AREDPUNCH AND PUNCH ESSENCES.

paper. This is sometimes employed. to give a f l avor to milk punch, but it mus t be used w it h p r ecaution. Ten drops are sufBcient for a pint of punch.

PBEPAHED P U N C H A N D PUNCH ESSHNCES .

welcome libation. viated by having a bottle of t h e desired nectar in a concentrated essence form, ready brewed in exact pro– T he enlightenment of t h e p r e sent day i sf u l l o f s hort-cuts to comfort, and all the impediments in t he way of enjoying a social glass of punch, compounded according to the latest dis~coveries of the art, are ob– portions, and nothing needed but a moderate supply of hot or cold water„or ice, to adjust itto the correct strength and temperature, and a glass to receive the The following recipes for concocting the latest and most improved varieties of pu nch ar e i n t ended for bottling for ready use. ' Directions for preparing such ingredients as are of a compound nature will be found in the preceding pages. A glass of punch, with all theeP c teraz,isanexcel– lent thing; the main diSculty about it is that, outside of a well-appointed bar-room, the necessary ingredients are not usually found ready to hand at the moment when they are indispensable; and, even under the most favorable circunistances, it is not every one that knows the precise proportions and happy blending of Aavors that constitute a perfect glass of punch.

Ha a e l o c k T o b a c c o s .

Dark an d A r omatic.