1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

PUNCH

ORANGE P UNCH

From The Bordeaux Wine and Liquor Guide The juice of three or jour Three-quarters of a pound of oranges. lump sugar. The peel of one or two Three and one-half pints of oranges. boiling water. Infuse half an hour, strain, add one-half pint of porter; three-fourths to one pint each, rum and brandy (or either alone one and one-half to two pints), and add more warm water and sugar, if desired weaker or sweeter. A liqueur glass of curagao, noyau, or maraschino improves it. A good lemon punch may be made by substituting lemons instead of oranges. Five ounces of sweet al- Five ounces of bitter al monds. monds. Infuse in boiling water. Then skin, and add one and one- fourth ounces of powdered cinnamon, one-eighth ounce of powdered cloves, and five ounces of plain syrup. Rub them fine. Boil in seven gallons of water for five minutes; strain and when cool add two gallons of whiskey and one gallon of raspberry syrup. ...78... IMPERIAL RASPBERRY WHISKEY PUNCH

EL DORADO PUNCH

Use large bar glass

One pony of brandy. One tablespoonful of pow- One-half pony of Jamaica dered sugar dissolved in a rum. little water. One-half pony of bourbon. A slice of lemon. 41