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PREPARED PUNCH AND PUNCH ESSENCES
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ESSENCE OF ARRACK PUNCH
FOR BOTTLING
One and one-halj gallon of Three gallons of plain syrup.
Batavia arrack.
One-half pint of tincture of
Three gallons of spirits.
lemon peel.
Mix all together, and it is ready for immediate use.
CALIFORNIA MILK PUNCH
FOR BOTTLING
The juice of four lemons. Twenty coriander seeds.
The rind of two lemons. One small stick of cinnamon.
One-half pound of white su- One pint of brandy,
gar, dissolved in just suffi- One pint of Jamaica rum.
cient hot water.
One gill of Batavia arrack.
One pineapple, peeled,sliced One cup of strong green tea.
and pounded.
One quart of boiling water.
Six cloves.
One quart of hot milk.
Put all the materials in a clean demijohn, the boiling water
to be added last; cork this down to prevent evaporation,
and allow the ingredients to steep for at least six hours; then
add the hot milk and the juice of two more lemons; mix,
and filter through a jelly-bag; and when the punch has
passed bright, put it away in tight corked bottles.
This punch is intended to be iced for drinking.
If intended for present use filtering is not necessary.
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