1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

PUNCH

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ORANGE PUNCH

From The Bordeaux Wine and Liquor Guide The juice of three or four 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 Curasao, noyau, or maraschino improves it. A good lemon punch may be made by substituting lemons instead of oranges. 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.., 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 IMPERIAL RASPBERRY WHISKEY PUNCH Five ounces of sweet al- Five ounces of bitter al monds. monds.