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PUNCH
ORANGE P UNCH
From The Bordeaux Wine and Liquor Guide
The juice of three or jour Three-quarters of a pound of
oranges.
lump sugar.
The peel of one or two Three and one-half pints of
oranges.
boiling water.
Infuse half an hour, strain, add one-half pint of porter;
three-fourths to one pint each, rum and brandy (or either
alone one and one-half to two pints), and add more warm
water and sugar, if desired weaker or sweeter. A liqueur
glass of curagao, noyau, or maraschino improves it. A good
lemon punch may be made by substituting lemons instead of
oranges.
IMPERIAL RASPBERRY WHISKEY PUNCH
Five ounces of sweet al- Five ounces of bitter al
monds.
monds.
Infuse in boiling water. Then skin, and add one and one-
fourth ounces of powdered cinnamon, one-eighth ounce of
powdered cloves, and five ounces of plain syrup. Rub them
fine. Boil in seven gallons of water for five minutes; strain
and when cool add two gallons of whiskey and one gallon of
raspberry syrup.
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EL DORADO PUNCH
Use large bar glass
One pony of brandy.
One tablespoonful of pow-
One-half pony of Jamaica dered sugar dissolved in a
rum.
little water.
One-half pony of bourbon. A slice of lemon.
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