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I .
Arrack Punch
In making arrack punch, you ought to put two glasses
(wine-glasses) of rum to three of arrack. A good deal of
sugar is reguired; but sweetening, after all, must be left
to taste. Lemons and limes are also matter of palate, but
n >Vo lemons are enough for the above quantity; put then
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 of loaf-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.
53.
Bimbo
Punch
Bimbo is made nearly in the same way as the above,
except 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.
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