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

88

WEHMAN'S BABTENDEES' GUIDE.

Empire City Punch for Bottling.

5 oz. sweet Almonds. 5 oz. bitter Almonds. 1 oz. powdered Cinnamon. ^oz. powdered Gloves. 5 oz. plain Syrup. 2gallons Bourbon Whiskey. 1 gallon Easpberry Syrup. 7 gallons of water.

Scald the almonds and peel them, wash them, rub them well with the plain syrup and spices. Boil the whole about five minutes in the water, and when cool, strain through a plain flannel filter. Then add the whiskey and raspberry syrup, mix ing all together thoroughly.

Imperial Raspberry Whiskey Punclifor Bottling.

2 gallons Whiskey. 1 gallon Easpberry Syrup. 7 gallons water. 5 oz. plain Syrup. 5 oz. sweet Almonds. 5 oz. bitter Almonds. IX oz. of powdered Cinnamon. X oz. of powdered Cloves. .'

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Bruise and infuse the almonds in sufficient boiling water; skim and add the cinnamon,cloves and syrup; rub them fine, and boil them for five minutes in the seven gallons of water; strain, and, when cool, add the whiskey and raspberry syrup. *

Essence ofSt.DomingoPunch for Bottling.

10 gallons of Arrack. 6 gallons of plain Syrup. 2ounces of Tartarlc Acid.

. 5drops of Oilof Cloves. , 10 drops of Oil of Lemon! 6 drops of Oil of Orange. 5drops of Oil of Cinnamon.

2ounces of Alcohol(95 per cent.) First dissolve the tartarlc acid in a portion of the Arrack, and add it to the remainder. Next cut the oils in the alcohol, add this to the Arrack,and lastly add the sj'rup.