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

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AKKACK.

This is a delicious and safe drink for a mixed evening party. Cool before serving.

48. Canadian.Punch.

2 quarts ofrye whiskey. 1 pint of Jamaica rum. 6 lemons, sliced. 1 pineapple, do. 4 quarts of water. Sweeten to taste, and ice.

49. Tip-Top Punch.

(For a party offive.)

1 bottle ofchampagne. 2 do. soda-water. 1 liqueur glass of Cura9oa. 2 table-spoonfuls ofpowdered sugar. 1 slice of pineapple, cut up. Put all the ingredients together in a small punch-bowl, tiiix well, and serve in champagne goblets. 50. Arrack. Most of the arrack imported into this country is dis tilled from rice, and comes from Batavia. It is but httle used in America, except to flavor punch; the taste of it is very agreeable in this mixture. Arrack improves very much with age. It is much used in some parts of India, where it is distilled from toddy, the juice of the cocoanut tree. An imitation ofarrack punch is made by adding to a bowl of punch a few grains of benzoin,commonly called flowers of Benjamin.