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

32

UOYAL i'DKClI.

55. Nuremburgh Punch.

(For a party of fifteen.)

(Fi-oin a recipe in the possession of Hon. Gullan 0. Vcrplanck.) Take thi'ee-quarters of a pound of loaf-sugar, pvesa upon it, through muslin,the juice of t'wo or .more good- sized oranges; add a little of the peel, cut very thin, pom upon a quai't ofboUing water, the third part ofthat quan tity of Batavia arrack,and a bottle of hot,but not boiling, rod or white French wine—^red is best. Stir together This is excellent Avhen cold, and will improYC by age. Dissolve, in two pints of hot tea, three-quarters of a pound of loaf-sugar, having previously rubbed off, with a portion of the sugar, the peel of four lemons; then add the juice of eight lemons, and a pint of arrack. 57. Ruby Punch. Dissolve,in three pints of hot tea, one pound of sugar; add thereto the juice of six lemons, a pint of arrack, and a pint of port wine. 56. United Service Punch.,

58. Royal Punch.

1 pint of hot green tea. I do. brandy. J- do. Jamaica rum. 1 wine-glass of Curagoa. 1 do. do. arrack. Juice of two limes. A thin slice of lemon. "White sugar to taste.

1 giU of warm calf's-foot jelly. To be drunk as hot as possible.