1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

S4 NATIOZTAL GTJAED SEVENTH REGIMENT PUNOH.

SI. Regent's Punch.

(Another recipe.) (From the Bordeatas Wint and Liquor Guide.) 1J pint, each, strong hot green tea, lemon juice, an^ capillaire.* 1 pint, each, rum, bVandy, arrack, and Curapoa. 1 bottle ofchampagne; mix,and slice a pine-apple into it. or still another method ofcompounding this celebrated pimc ,see recipe No. 274,in the Appendix at the end of the book. Ij- gill of raspberiy juice, or vinegar, J lb. lump-sugar. pints of boiling "water. ^ ? to 1 pint, each, of rum and brandy (or either li to 2 pints) and add more warm water and sugar,if desired weaker oi Bweeter. A hqueur of glass of Curapoa, noyau, or mara» chmo,unproves it. 33. National(3-uard 7th Regiment Punch. 32. Raspberry Punch. (From arecipe in the Bordeawo Wine and Uquor Chiida.)

(Use large bar glaas.)

1 table-spoonful of sugar. The juice of a i of a lemon. 1 wine-glass of brandy.

1 do. do. Catawba wine. Flavor with raspberry syrup. Fm the glass with shaved ice. Shake and mix thorough. ♦ See recipes Noa.66 and 06.