1933 American Bar Guide by R C Miller

29. Glasgow Punch Melt lump-sugar in cold water, with the juice of a couple of lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Jamaica rum-one part of rum to five of sherbet. Cut a couple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done, the punch is made. Imbibe.

30.

(For a party of twenty ) The ingredients for this renowned punch are:- 3 bottles champagne. 3 bottles Pop-Pi-Ya wine.

1 do. Curacoa. 1 do. Cognac. ,Yi do. Jamaica rum. 2 do. Seltzer, or plain soda-water. 4 lbs. bloom raisins.

To which add oranges, lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all the icy power of the Arctic.

31. Regent's Punch

(Another recipe) I Yz pint, each, strong hot green tea, lemon juice and capillaire. 1 pint, each, rum, brandy, arrack and Cur:icoa. . 1 bottle of champagne; mix, and slice a pineapple into it. 12