Jerry Thomas' Bartender's Guide

Hot Brandy and Rum Punch.
(For a party of fifteen.)
Take 1 quart of Jamaica rum.
1 quart of Cognac brandy.
1 pound of white loaf-sugar.
4 lemons.
3 quarts of boiling water.
1 tea-spoonful of nutmeg.

Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve.

It is very important, in making good punch, that all the ingredients are thoroughly incorporated ; and, to insure success, the process of mixing must be diligently attended to.

Allow a quart for four persons ; but this information must be taken cum grano salis; for the capacities of persons for this kind of beverage are generally supposed to vary considerably.

Rocky Mountain Punch.
(For a mixed party of twenty.)
(From a recipe in the possession of Major James Foster.)
Take 5 bottles of champagne.
1 quart of Jamaica rum.
1 pint of Maraschino.
6 lemons, sliced.
Sugar to taste.

Mix the above ingredients (except the wine) in a large punch-bowl, then place the bowl in some kind of a vessel about the same depth as the size of the bowl, and pack the space between the bowl and the vessel with ice, with a little rock-salt sprinkled over the surface.

When the icing arrangement has been completed, and just before the punch is to be served, add the wine and some slices of orange and lemon. The exterior of the vessel containing the punchbowl may be ornamented in any way that suits the fancy.

Imperial Punch.
(One quart of punch.)
Take 1 bottle of claret.
1 bottle of soda-water.
4 table-spoonfuls of powdered white sugar dissolved in a little of the soda-water.
¼, tea-spoonful of grated nutmeg.
1 liqueur glass of Maraschino.
About ½ pound of ice.
3 or 4 slices of cucumber rind.

Put all the ingredients into a pitcher and mix well.