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COLD PUNCH.
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61. Arrack Punch.
In making'rack punch, you ought to put two glasses
(wine-glasses) of rum to three of arrack. A good deal of
sugar is required; but sweetening, after all, must be left
to taste. Lemons and lime-s are also matter of palate, but
two lemons are enough for the above quantity; putthen an
equal quantity of water—i.e., not five but six glasses to
allow for the lemon juice, and you have a very pretty
three tumblers of punch.
52. Arrack Punch.
(Another method.)
Steep in one quart of old Batavia arrack, six lemons cut
in thin slices, for six hours. At the end of that time the
lemon must be removed without squeezing. Dissolve one
pound ofloaf-sugar in one quart of boiling water,and add
the hot solution to the arrack. Let it stand to cool. This
is a delightful liqueur., and should be used as such. See
recipe No.342,in^"?%e Manualfor the Manufacture of
Cordials, etc.," in the end of this volume.
53. Bimbo Punch.
Bimbo is made nearly in the same way as the above,ex
cept that Cognac brandy is substituted for arrack.
54. Cold Punch.
Arrack, port wine and water, of each two pints, one
pound of loaf-sugar, and the juice of eight lemons.