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WEHl\IAN BROS.' BARTENDERS' GUIDE.
.
53
PUNCH-Ora~ge.
Three-qua r ters pint of rum,
'l'.
1
1ree-qua rters pint of brand:,<,
One-half pint of porter.
Three and on&-half pints of boiling water,
Three-quarters pound of loaf sugar,
Four oranges.,
Infu~e
the rinds or two and the juice of four oranges with
the sugar in the water for half an hour; strain, and add the
porter, rum and brandy. Sugar may be added, if it is dP–
sireu sweeter. A 1iquor glass of curacoa or maraschino is
considered an improvement. Instead of using both rum and
brandy, one and one-half pints of either a lone will nnswer.
This is a lso a u f'Xce llent recipe for L emon Punch b y sub–
stituting lemons for oranges. '
PUNCH- Orchard. (Use a large bar glass.)
Same as Orgent Punch, substit.nting orchard syrup fo1•
01·geat syrup.
PUNCH-Orgeat. (Use a large bar Qlass.)
One a1 d one-hnlf
tnblespoon~
nf 01'.<!eat syrup,
One and nne-bn.l f
wine-glass~s
of braudy,
Four or five dashes of lemon.
Fill the Klass with
fu<!l
ice ; shake well. Dress with fruit?•
top ofi' with a dash of port wine. Serve with a straw.
PUNCH- Oxford.
One pint of Cognac brandy,
One pin.t
Qf
old Jamaica rum,
One quart! of orange shrub,
One-half pint of sherry,
One yottle of capillaire, ·
T wo quarts of boiling water,
Six !?lasses of calf's-foot jelly,
Six lemons,
Four sweet
o'°angeb.
Sufficient loafsugar,dissolved in some of tho bot wa ter,
Rnb the rinds of three lemons with sugar to extract t h.,
jl)•<>nti.al
,;L
Cut thf' peel ver y fine oft' t wo more lemons-