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24 NATIONAL GUARD SEVENTH REGIMENT PUNCH.
31. Regent's Puncli.
(Another recipe.)
(From VntBordtauai Wirie and Liquor Guide.)
li pint, each, strong hot green tea, lemon juice, and
capillaire.*
1 pint, each, rum, brandy, arrack, and Curajoa.
1 bottle ofchampagne; mix,and slice a pine-apple into it.
For still another method ofcompounding this celebrated
punch, see recipe bTo.295,in
'■'■The Manualfor the Manu
facture of Cordials, etc.," in the latter part of this work.
32. Raspberry Punch.
(From arecipe in the Bordeaux Wine andLiquor Guide.)
lA gill of raspberry juice, or vinegar.
f lb. lump-sugar.
3^ pints of boiling water.
Infuse half an hour, strain, add A pint of porter, f to 1
pint, each, of rum and brandy (or either
to 2 pints),
and add more warm water and sugar, if desired weaker or
sweeter. A liqueur of glass of Curajoa, noyau, or maras
chino, improves it.
33. National G-uard 7th Regiment Punch.
(Use large bar glass.)
1 table-spoonful of sugar.
The juice of a j of a lemon.
1 wine-glass of brandy.
1 do. do. Catawba wine.
Flavor with raspberry syrup.
Fill the glass with shaved ice. Shake andmix thorough.
* See recipes Nos. 65 and 66.