Page:Jerry Thomas - The bar-tender's guide (1887).djvu/128

 Essence of Rum Punch.

Take 53 lbs. of white loaf-sugar.

3⅓ gallons of water.

5 gallons of Jamaica rum.

1⅔ gallon of lemon juice.

Boil the sugar and the water almost to the candy degree, add the lemon juice to the boiling syrup; stir till getting clear, then put in a clean tub, and when near cool, add the rum, and filter.

Take 10 gallons of Arrack.

6 gallons of plain syrup.

2 ounces of tartaric acid.

5 drops of oil of cloves.

10 drops of oil of lemon.

5 drops of oil of orange.

5 drops of oil of cinnamon.

2 ounces of alcohol (95 per cent.).

First dissolve the tartaric acid in a portion of the Arrack, and add it to the remainder. Next cut the oils in the alcohol, add this to the Arrack, and lastly add the syrup.


 * Take 1 gallon of strong brandy.
 * 1 quart of Batavia Arrack.
 * 3 pounds of loaf-sugar.
 * 1½ gallon of water.
 * 6 lemons.
 * 6 oranges.