Jerry Thomas' Bartender's Guide

Essence of Rum Punch for Bottling.
Take 1 ½ gallons of high-flavored Jamaica rum.
3 gallons of spirits (70 per cent.).
3 gallons of plain syrup.
½ pint of tincture of lemon peel.
¼ pint of raspberry juice.
¼ pint of caramel.

Mix the whole together, and run it through a flannel
bag. Some add a dessert-spoonful each of tincture of
cloves and tincture of cinnamon.

Punch thus prepared may be used either as a hot or
cold drink; by mixing it half and half with boiling or
cold water, or pouring the puuch into a tumbler filled
with cracked ice, it makes a pleasant and refreshing'
drink. See page 118 and 119 for directions how to prepare the tinctures.

Essence of Arrack Punch for Bottling.
Take 1 ¼ gallon of Batavia arrack.
3 gallons of spirits (70 per cent.).
3 gallons of plain syrup.
½ pint of tincture of lemon peel.
Mix all together, and it is ready for immediate use.
Essence of Wine Punch for Bottling.
Take 5 gallons of Port or Marseilles wine.
1 ½ gallon of spirits (70 per cent.).
3 gallons of plain syrup.
3 ounces of tartaric acid.
3 ounces of tincture of allspice, see page 120.
First dissolve the tartaric acid in a portion of the
spirits; mix that with the remainder of the spirits, and
add the other ingredients.

Essence of Claret "Wine Punch for Bottling.
Take 5 gallons of claret wine.
2 ½ gallons of spirits (70 per cent.).
3 gallons of plain syrup.
1 pint of tincture of lemon peel
½ pint of raspberry juice.
1 ounce of tartaric acid.
1 ½ ounce of tincture of cloves.
1 ½ ounce of tincture of cinnamon.

First dissolve the tartartic acid in a small portion of
the spirits. Mix the tinctures with the remainder of
the spirits. Pour the two mixtures together, and add
the remaining ingredients. See pages 110 and 119 for directions how to prepare the tinctures.

Essence of Regent Punch for Bottling.
Take 1 gallon of pure Cognac.
1 gallon of pure Jamaica rum.
6 pounds of loaf-sugar.
3 gallons of water.
1 ounce of green tea.
30 lemons.
7 oranges.
9 drachms of ground cinnamon.
1/3 drachm of ground cloves.
1 drachm of ground vanilla.

Macerate the peel of 7 lemons and 7 oranges in the
Cognac and rum for 24 hours. Boil the sugar in the
water; skim and add the tea. When cool, mix with
the liquor, and add the juice of the 30 lemons and 7
oranges. Filter and bottle for use.