1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

220.

APPLE PUNCH. 221. Lay alternately in a large punch bowl slices of apples and lemons and strew each layer with powdered sugar. When the bowl is halffull,pour a bot^ tie of claret over the apples and lemons, cover with a clean cloth and allow it to stand five or six hours, after which strain through a muslin bag, ice and serve in cut glassware.

ARRACK PUNCH. 222. Into a punch glass place a piece ofice and pour over it three-quartersjig- gerful of Batavia arrack and one-quarterjiggerfol of Jamaica rum. Then into a small mixing-glass place a large spoonfol ofsugar(as this p^ch needs much sweetening), thejuice ofonelime and a little Apollinaris. Stir until dissolved, pour into prepared punch glass,add a dash of California champagne,stir again, decorate and serve.

ARRACK PUNCH FOR A PARTY.

223.

ONE-HALF GALLON.

Cut six lemons into thin slices and remove the seeds. Place the slicesinto a vrasel containing onequartof old Arrack andsteep forfive or six hours. Then carefully remove the slices without squeezing them. Then take about a pound ofcrushed sugar and boil in one quart of water, add the hot solution to the Ar rack and let it cool. When you wish to serve this renowned beverage, place it in a punch bowl with a large piece ofice and decorate with fruitsin season. A flavor ofJamaica rum is sometimes added.