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

'-'56

ESSENCE OF WINE PUNCH FOR BOTTLING.

Mix the tinctures thoroughly with the whisky, and then add the syrup. The essence of rum punch may be made by substi– tutino' Jamaica or Santa Cruz rum for the whisky. Essence of Rum Punch for Bo t t l i ng . Take 1-,' gallons of high-Ravoured Jamaica rum. 3 gallons of spirits (70 per cent.) 8 gallons of plain syrup. pint of tincture ot' lemon peel. pint of raspberry juice. pint of caramel. Mix the whole together, alld run it through a flannel bag. Some add a dessert-spoonful each of tincture of Punch thus prepared may be used either as a hot or cold drink; by mi x ing it half and half with boiling or cold water, or by pouring the punch into atumbler f illed with cracked ice. It lnakes a pleasant and refreshing cloves and tincture of cinnamon.

drink.

Essence of Arrack Punch for Bot t l i ng. Take l~ gallon of Batavia,arrack.

8 gallons of spirits (70 per cent.).

8 gallons of plain syrup.

pint of tincture of lemon peel. Mix all together, and it is ready for-immediate use.

Essence of Wine Punch for Bo t t l i ng. Take 5 ga llons of Port or Marseilles wine. l>~ gallon of spirits (70 per cent.) )

8 gallons of plain syrup. 8 ounces of tartaric acid. 8 ounces of tincture of. allspice.

Ha V e l O O k T O b a C C O S . Ret ai l P rice,6d.,l/-6 1/6per plu g.