1891 Wehman’s Bartender’s Guide by Henry J. Wehman

WEHMAN'S BARTENDERS' GUIDE.

87

Duke ofNorfolk Punch for Bottling. 20 quarts of French Brandy.

30 Loinous. 30 Oranyes.

30 quarts of cold boiled water. , 15 pounds of double-reflned Sugar. 2 quarts of new Milk.

Pare off the peel of the oranges and lemons very thin,excluding all of the white rind. Infuse in the brandy for twelve hours. Dissolve the sugar in the water; add the juice of the oranges and of twenty-four of the lemons; pour this upon the brandy and peels, mixing thoroughly. Strain through a very fine hair sieve into a barrel that has held spirits, and add the milk. Stir and bung close. After it has stood six weeks in a warm cellar, bottle, in perfectly clean and dry bottles, well corked. This will keep for years and improve with age.

Essence ofArrack Punclifor Bottling. lyi gallons Batavia Arrack. 3 gallons Spirits(70 per cent.) 3 gallons plain Syrup. yi pint of Tincture Lemon peel. Mix together. Ready for immediate use.,

Essence ofWinePunch for Bottling. 5 gallons Port or Marseilles Wine. Ijl gallons Spirits(70 per cent.)

3 gallons plain Syrup. 3 ounces Tartaric Acid.

;

3 ounces Tincture of Allspice. Dissolve the tartaric acid in a portion of the spirits. Mix that, with the remainder of the spirits, and add the other in gredients.

E.s.sence ofBourbon WhiskeyPunch. iyi gallons Bourbon Whiskey. 3 gallons plain Syrup.

yi pint Tincture of Lemon peel. yi pint Tincture of Orange peel. 3oz. Tincture of Allspice. 5 dessert-spoonsful Tincture of Cloves. Mix the Tincture.s thoroughly with the whiskey, and add the syrup. The essence of Rum Punch may bo made by substituting Jamaica or Santa Cruz rum for whiskey.