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

ESSEKCE OF REGENT PUIt,Cg FO~ TTLIN~ + s pirits: mi x t ha t w i t h t h e r ema i nder of t h e - jt and add the other ingredienth. Essence of Cl aret W i n e P u n c h f o r B o t t l i n g ' : " Take 5 ga llons of claret wine. First dissolve the tartaric acid in a portr'

2 — '. gallons of spirits (?0 per cent.) 8 gallons of plain syrup. 1 pint of t i nctule of lemon peel. pint of raspberry juice. 1 ounce of tartaric acid, 1~ ounce of tincture of cloves. 1> ounce of tincture of cinnamon.

First dissolve the tartaric acid in a slnall portion of the spirits. M i x t h e t i n c t u les wit h the remainder of the spirits. Pou r the two mi x t u res together, and add the remaining ingredients.

Essence of Regent Punch for Bot t l i ng, Take 1 gallon of pure Cognac.

1 gallon of pure Jamaica rum. 6 pounds of loaf-sugar. 3 gallons of water. 1 ounce.of green tea. 30 lemons. 7 oranges. 9 drachms of grounR cinnamon. —,' drachm of ground cloves. 1 drachm of ~round vanilla.

Macerate the peel of 7 lemons and 7 oranges in t he Cognac and rum for 24 hours. . Boil the sugar in t h e water; skim and add the t ea. Wh e n cool, mix w i t h the liquor, and add the juice of the 80 lemons and 7 oranges. F i l ter and bottle for use.

Ha v e l o o k

To b s o o o s .

Dark an d A r ornatie.