1895 American Bar-Tender by R. C. Miller

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35

SEE PAGES I TO 6.

76. Orange Punch.

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The juice of 3 or 4 oranges. The peel of i or 2 do. lb. lump-sugar. 3^ pints of boiling water.

- Infuse half anhour, strain, add ^ pint of porter ; 3^ to one pint each, rum and brandy (or either alone to 2 pints), and add more warm water and sugar, if de sired weaker or sweeter. A liqueur glass Of Curacoa, noyau or maraschino improves it. A good lemonpunch may be made by substituting lemons instead of oranges. 77. Imperial Raspberry Whiskey Puuch. For the recipe to make this punch, see " The Manual for the Mainifacture of Cordials, etc.," in the endof this work. This recipe is for 10 gallons. 78. Kirschwasser Pnnch. See recipe in " The Maiiual for the Manufacture of Cordials, ," in , the latter part of this book. This recipe is for 10 gallons. 79. D'Orsay Punch. See recipe in " The Manual for the Manufacture of Cordials, etc.," in the latter part of this book. This recipe is for 10 gallons. BO. Lincoln Club Punch. (For a party of twenty.) 4 bottles of champagne, i bottle of pale sherry, i bottle cognac, i bottle of Sauterne, i pine-apple, sliced and cut in small pieces, 4 lemons sliced, sweeten to taste, mix, cool, and serve.

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