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

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I!MPIEE CITY PTOCH.

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255. Prepared Punch.

A glass of puncli, -with aU tho el ceteras, is an excellent thing;the main difficulty aboutitis that, outside of a Avell- appointed bar-room, the necess-ny ingi-edients ai'e not usually found, ready to hand at the moment when they are indispensable; and,even imderthe mostfavorable cir cumstances,it is not every one that knows the precise proportions and happy blending of flavors that constitute a perfect glass of punch. The enlightenment of tb.e present day is full of short cuts to comfoi-t, and all the impediments in the way of enjoying a social glass of punch, compoimded according to the latest discoveries of the art, are obviated by having a bottle of the deshed nectai-in a concentratedfonn,ready brewed in exact propoitions, and nothing needed but a moderate sujiply of hot or cold water, or ice, to adjust it to the coiTect strength and temperature,and a glass to receive the welcome hbation. The following recipesfor concocting the latest and most improved varieties of punch ai-e intended for botthng for ready use. Directions for preparing such ingredients as ai-e of a compound nature will be found at the end of the punch receipts. (See page 103).

256. Empire City Punch.

Take ^ ounces sweet almonds. 6 do. bitter almonds.

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1 do. powdered cinnamon. I do. do. cloves. 5 do. plain sjTup.