Page:Jerry Thomas - The bar-tender's guide (1887).djvu/81

 It is very important, in making good punch, that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended to.

Allow a quart for four persons; but this information must be taken cum grano salis; for the capacities of persons for this kind of beverage are generally supposed to vary considerably.

 

Take 5 bottles of champagne.

1 quart of Jamaica rum.

1 pint of Maraschino.

6 lemons, sliced.

Sugar to taste.

Mix the above ingredients (except the wine) in a large punch-bowl, then place the bow] in some kind of a vessel about the same depth as the size of the bowl, and pack the space between the bowl and the vessel with ice, with a little rock-salt sprinkled over the surface.

When the icing arrangement has been completed, and just before the punch is to be served, add the wine and some slices of orange and lemon.

The exterior of the vessel containing the punch-bowl may be ornamented in any way that suits the fancy. See Hint 10, page 15.

