Page:Jerry Thomas - The bar-tender's guide (1887).djvu/87

 

Take 2 wine-glasses of Batavia Arrack (old).

3 wine-glasses of Jamaica rum.

Sweeten to taste with loaf-sugar dissolved in hot water.

Lemons and limes are also matter of palate, but two lemons are enough for the above quantity; put then an equal quantity of water—i.e., not five but six glasses to allow for the lemon juice, and you have three very pretty tumblers of punch.

 

Take ½ pound of loaf-sugar.

2 or 8 large cranges.

1 quart of boiling water.

⅓ quart of Batavia Arrack.

1 bottle French red wine.

Pare off a portion of the orange peel very thin. Press the juice of the oranges through muslin into the sugar; add the previously pared peel. Pour on them the water (boiling) and the Arrack; add the wine, hot but not boiling, and stir together.

White wine may be substituted for the red, but the latter is considered better for the purpose.

This is an excellent punch when cold, and will improve with age.

 


 * Take ½ pint of old gin.
 * 1 gill of Maraschino.

