Page:Jerry Thomas - The bar-tender's guide (1887).djvu/131


 * 3 gallons of plain syrup.
 * ½ pint of tincture of lemon peel.
 * ¼ pint of raspberry juice.
 * ¼ pint of caramel.

Mix the whole together, and run it through a flannel bag. Some add a dessert-spoonful each of tincture of cloves and tincture of cinnamon.

Punch thus prepared may be used either as a hot or cold drink; by mixing it half and half with boiling or cold water, or pouring the punch into a tumbler filled with cracked ice, it makes a pleasant and refreshing drink.

See page 118 and 119 for directions how to prepare the tinctures.

Take 1½ gallon of Batavia arrack.

3 gallons of spirits (70 per cent.).

3 gallons of plain syrup.

½ pint of tincture of lemon peel.

Mix all together, and it is ready for immediate use.

Take 5 gallons of Port or Marseilles wine.

1½ gallon of spirits (70 per cent.).

3 gallons of plain syrup.

3 ounces of tartaric acid.

3 ounces of tincture of allspice, see page 120.

First dissolve the tartaric acid in a portion of the spirits; mix that with the remainder of the spirits, and add the other ingredients.