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

COLD PUNCH.

31

51. Arrack Punch.

Li .\L*&iitig hack punch, you ought to put two glasses fw.ne-glasses) of rum to three of arrack. A good deal of sug^r is required; hut sweetening, after all, must be left to taste. 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 tho lemon juice, and you have a very pretty three tumblers of punch.

53'. Arrack Punch. •

(Another method.)

Steep in one quart of old Batavia arrack, six lemons cut in thin slices, for six hours. At the end of that time the lemon must be removed without squeezing. Dissolve one pound ofloaf-sugar in one quart ofboiling water,and add the hot solution to the arrack. Let it stand to cool. This is a deliglitful liqueur^ and should be used as such. See recipe No.260,in the Appendix atthe end of the book. 53. Bimbo Punch. Bimbo is made nearly in the same way as the above,ex cept that Cognac brandy is substituted for arrack. 54. Cold Punch. Arrack, port wine and water, of each two pints, 009 pound of loaf-sugar, and the juice of eight lemons.