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

d'oesat punch.

39

76. Orange Punch. Fnoa B rcclpo in tho Bordeaux TTtna aud Liquor Guide,

Thejuice of3 or 4 oranges. The peel of 1 or 2 do. J lb. lump-sugar. 31 pints ofboiling water.

Infuse half an hour, strain, add i pint of porter; f to 1 pint each,rum and brandy(or either alone to 2 pints), and add more warm water and sugar,if desired weaker or sweeter. Aliqueur glass of Cura9oa,noyau,or maraschino improves it. A good lemon punch may be made by sub- Etituting lemons instead of oranges. 77. Imperial Raspberry "Whiskey Punch. 5 ounces of sweet almonds. 5 do bitter do . n n, -ii Infused in boiling water; then skim, and add it ounce of powdered cinnamon, J ounce of powdered cloves, and 5ounces of plain syrup (see page 103);rub them fine; boil in 7 gallons of water for 5 minutes; strain; add when cool2gallons of whiskey and 1 gallon of raspberry syrup. 78, Kirschwasser Punch. 53^ pounds of white sugar. 3J gallons of water. Bofi. tin the symp wfil harden when cold; add If gaUons of lemon juice ; stir tfil getting clear, then put it in a clean tub; add when cold 5 gallons of lurschwas- ser; filter. 79. D'Orsay Punch. The receipt for tliis is gAeu in No. 273.