Jerry Thomas' Bartender's Guide

Empire City Punch for Bottling.
Take 5 ounces of sweet almonds.
5 ounces of bitter almonds.
1 ounce of powdered cinnamon.
½ ounce of powdered cloves.
6 ounces of plain syrup.
2 gallons of Bourbon whiskey.
1 gallon of raspberry syrup.
7 gallons of water.

Scald the almonds and peel them, then mash them,
and rub them well with the plain syrup and spices.
Boil the whole for about five minutes in the water, and
when cool, strain through a plain flannel filter. Then
add the whiskey and raspberry syrup, mixing all together thoroughly.

Imperial Raspberry Whiskey Punch for Bottling.
Take 2 gallons of whiskey.
1 gallon of raspberry syrup.
7 gallons of water.
5 ounces of plain syrup,
6 ounces of sweet almonds.
5 ounces of bitter almonds.
1 ¼ ounce of powdered cinnamon.
1/8 ounce of powdered cloves.

Bruise and infuse the almonds in sufficient boiling
water ; skim and add the cinnamon, cloves, and syrup;
rub them fine, and boil them for five minutes in the
seven gallons of water; strain, and, when cool, add
the whiskey and raspberry syrup.

Duke of Norfolk Punch for Bottling.
Take 20 quarts of French brandy.
30 lemons.
30 oranges.
30 quarts of cold boiled water.
15 pounds of double-refined sugar.
2 quarts of new milk.

Pare off the peel of the oranges and lemons very
thin, excluding all of the white rind. Infuse in the
brandy for twelve hours. Dissolve the sugar in the
water ; add the juice of the oranges and of twentyfour
of the lemons; pour this upon the brandy and
peels, mixing thoroughly. Strain through a very fine
hair-sieve into a barrel that has held spirits, and add
the milk. Stir and bung close. After it has stood six
weeks in a warm cellar, bottle, in perfectly clean and
dry bottles, well corked. This will keep for years and
improve with age.