1891 Cocktail Botthby's American Bar-Tender

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 half fi.tll, pour a bot– tle of claret over the applet1 and lemons, c.over 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 of ice and pour over it three-quarters jig– gerful of Batavia arrack and one-quarter jiggerful of Jamaica rum. Then into a l!mall mixing-glass place a large spoonful of sugar (as this punch ueed11 much sweetening), the juice of one lime and a little Apollinaris. Stir until dissolved, pour into prepared punch glass, add a dash of California champagne, stir uguin, decorate and serve.

223.

ARRACK PUNCH FOR A PARTY.

ONE-HALF GAJ,LON. Cut six lemons into thin slices and remove the seeds. Place the slices into a vessel containing one quart of old Arrack and steep for five or six hours. Then carefully remove the slices without squeezing them. Then take ahout a pound of crushed 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 of ice and decorate with fmits in season. A flavor of Jamaica rum is sometimes added.