Jerry Thomas' Bartender's Guide

Arrack Punch.
(Three tumblers of punch.)
Take 2 wine-glasses of Batavia Arrack (old).
3 wine-glasses of Jamaica rum.
Sweeten to taste with loaf-sugar dissolved in hot water.

Lemons and limes are also matter of palate, but two 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 three very pretty tumblers of punch.

Nuremburg Punch.
Take ½ pound of loaf-sugar.
2 or 3 large oranges.
1 quart of boiling water.
1/3 quart of Batavia Arrack.
1 bottle French red wine.

Pare off a portion of the orange peel very thin. Press the juice of the oranges through muslin into the sugar ; add the previously pared peel. Pour on them the water (boiling) and the Arrack ; add the wine, hot but not boiling, and stir together.

White wine may be substituted for the red, but the latter is considered better for the purpose. This is an excellent punch when cold, and will improve with age.

Imperial Arrack Punch,*
Take 1 quart of old Batavia Arrack.
6 lemons.
1 pound of loaf-sugar.
1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the Arrack for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the Arrack. Then let it cool. This makes a fine liqueur which should be thoroughly iced before serving.

*Most of the Arrack imported into this country is distilled from rice and comes from Batavia. It is but little used in America, except to flavor punch the taste of it is very agreeable in this mixture.

United Service Punch.
Take ½ pint of Arrack.
1 pint of Jamaica rum.
½ pound of loaf-sugar.
3 pints of hot tea.
6 lemons.

Rub off the peel of four of the lemons with some of the sugar. Dissolve the sugar in the tea; add the juice of all the lemons, and the Arrack. Serve cold.

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