Page:Jerry Thomas - The bar-tender's guide (1887).djvu/127

 Mix them thoroughly and strain through Canton flannel.

Instead of the lemon juice ½ a pint of essence of lemon may be used, prepared according to receipt on page 117.

Take 5 gallons of strong brandy.

3 gallons of plain syrup.

½ pint tincture of lemon peel.

½ pint tincture of orange peel.

3 ounces tincture of allspice.

½ wineglass tincture of cloves.

Mix the tinctures with the brandy, and add the syrup.

For directions for preparing the tinctures, see pages 119 and 120.

Take 4½ gallons of Bourbon whiskey.

3 gallons of plain syrup.

½ pint tincture of lemon peel.

½ pint tincture of orange peel.

3 ounces tincture of allspice.

5 dessert-spoonfuls tincture of cloves.

Mix the tinctures thoroughly with the whiskey, and then add the syrup.

For directions for preparing the tinctures see pages 119 and 120.

The essence of rum punch may be made by substituting Jamaica or Santa Cruz rum for the whiskey.