1898 Mixology; the art of preparing all kinds of drinks ..

HAYWOOD'S MIXOLOGY.

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pound of sugar; add the juice of six lemons, one pint of ar- rack, and one pint of port wine, one pint of good whiskey, heat up and serve. Delaware Punch. Rub lightly the peel of an orange on three-fourths pound of sugar; squeeze the juice of two oranges on it; pour one quart of boiling water over it; add a small pint of good old arrack, and a bottle of old Bordeaux — hot, but not boiling; mix all well, and serve. Fruit Punch. Rub the peel of three oranges on sugar; place the sugar in a pot; add the juice of six oranges and two lemons, one pound of lump sugar, one bottle of white wine, one quart of water; let all boil ; pour it into a bowl, and add two bottles of white wine, and one and a half pints of arrack or rum. Gen. Miles Punch. In a small bowl put the thinly peeled and cut rind of half a lemon, and two and a half ounces of granulated sugar; add one-fourth quart of boiling water; let it stand for a quarter of an hour; add a bottle of champagne, and a gill of the best ar- rack; mix the fluids well and place the bowl on ice one or two hours. Schley Punch. A bottle of claret, a bottle of Rhine wine, and a bottle of port wine are heated with two pounds of sugar, until the sugar is dissolved; do not let it boil; meanwhile squeeze the juice of four lemons into a tureen, add half a bottle of fine arrack and the sweet mixture; stir well and serve. Devil Punch. Place on the stove a large enameled pot, in which, before, water had been boiling; lay on it two flat iron bars, and place on these two pounds of lump sugar; pour over the sugar a bottle of old Jamaica rum, and light it carefully with a burn- ing paper, to let the melting sugar flow into the pot; when the flame goes out by itself, add three bottles of white wine, and one quart of black tea, the juice of one lemon and of one orange. Fitzsimmons Punch. Rub on three pounds of lump sugar the rind of one orange and one lemon; squeeze the juice of four lemons on the sugar;