1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

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76, Orange Punch. Prom a recipe in the '■'■Bordeaux TTiJia and Liquor Ouidt,

The juice of 3 or 4 oranges. The peel of 1 or 2 do. . J lb. lump-sugar. Bi piuts of boiling water.

Infuse half an hour, strain, add a pint of porter; f to 1 pint each; rum and brandy (or either alone 1^ to 2 pints), and add more warm water and sugar, if desired weaker or sweeter. A liqueur glass of Curagoa, noyau, or maraschino improves it. A good lemon punch may be made by sub stituting lemons instead of oranges. 77. Imperial Raspbeyry Whiskey Punch. 5 ounces of sweet alihonds. 5 do bitter do Infused in boiling water; then slnm, and add li ounce of powdered cinnamon, J ounce of powdered cloves, and 5 ounces of plain sjuup (seepage102); rub them fine; boil in.7 gallons of water for 5 minutes; stram; add when cool 2 gallons of whiskey and1gallon of raspberry syi'up.

78. Kirschwasser Punch.

53^ pounds of white sirgai". gallons of water.

Boil to the crack (see pages 103 and 106); add 1§ gallons of lemon juice ; stir till getting clear, then put it in a clean tub; add when cold 5 gallons of Kirschwas ser ; filter. 79, D'Orsay Punch. The receipt for this is given on page 42.