This is a reprint of THE BAR-TENDER’S GUIDE or HOW TO MIX DRINKS, written by Jeremiah P. Thomas, published in 1862
Edited and republished in December 2018 by Thomas Majhen
Brunnenstraße 42, 10115 Berlin, Germany
t.majhen@outlook.de
Cover design based on the original cover: Thomas Majhen
Print and distribution: Amazon.com, Inc.
www.amazon.com
THE
BARTENDERS’ GUIDE,
A COMPLETE CYCLOPAEDIA OF
PLAIN AND FANCY DRINKS,
CONTAINING CLEAR AND RELIABLE DIRECTIONS FOR MIXING ALL THE BEVERAGES USED IN THE UNITED STATES; TOGETHER WITH THE MOST POPULAR BRITISH, FRENCH, GERMAN, ITALIAN, RUSSIAN, AND SPANISH RECIPES; EMBRACING
PUNCHES, JULEPS, COBBLERS, ETC., ETC., IN ENDLESS VARIETY.
BY JERRY THOMAS,
Formerly Principal Bartender at the Metropolitan Hotel, New York, and the Planters‘ House, St. Louis.
TO WHICH IS APPENDED
A MANUAL FOR THE MANUFACTURE
OF
Cordials, Liquors, Fancy Syrups, &c., &c.,
AFTER THE MOST APPROVED METHODS NOW USED IN THE DISTILLATION OF LIQUORS AND BEVERAGES, DESIGNED FOR THE SPECIAL USE OF MANUFACTURERS AND DEALERS IN WINES AND SPIRITS, GROCERS, TAVERN-KEEPERS, AND PRIVATE FAMILIES, THE SAME BEING ADAPTED TO THE TRADE OF THE UNITED STATES AND CANADAS.
Illustrated with Descriptive Engravings.
THE WHOLE CONTAINING
OVER 600 VALUABLE RECIPES.
BY CHRISTIAN SCHULTZ,
Professor of Chemistry, Apothecary, and Manufacturer of Wines, Liquors, Cordials, &c., &c., from Berne, Switzerland.
NEW YORK:
DICK & FITZGERALD, PUBLISHERS,
No. 18 ANN STREET.
Entered according to Act of Congress, in the year 1862, by
DICK & FITZGERALD,
In the Clerk’s Office of the District Court of the United States,
for the Southern District of New York.
P R E F A C E.
IN all ages of the world, and in all countries, men have indulged in “social drinks.” They have always possessed themselves of some popular beverage apart from water and those of the breakfast and tea table. Whether it is judicious that mankind should continue to indulge in such things, or whether it would be wiser to abstain from all enjoyment of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for “social drinks” is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this little volume to the public. We do not propose to persuade any man to drink, for instance, a punch, or a julep, or a cocktail, who has never happened to make the acquaintance of those refreshing articles under circumstances calculated to induce more intimate relations; but we do propose to instruct those whose “intimate relations” in question render them somewhat fastidious, in the daintiest fashions thereunto pertaining.
We very well remember seeing one day in London, in the rear of the Bank of England, a small drinking saloon that had been set up by a peripatetic American, at the door of which was placed a board covered with the unique titles of the American mixed drinks supposed to be prepared within that limited establishment. The “Connecticut eye-openers” and “Alabama fog-cutters”, together with the “lightning-smashes” and the “thunderbolt-cocktails”, created a profound sensation in the crowd assembled to peruse the Nectarian bill of fare, if they did not produce custom. It struck us, then, that a list of all the social drinks – the composite beverages, if we may call them so – of America, would really be one of the curiosities of jovial literature; and that if it was combined with a catalogue of the mixtures common to other nations, and made practically useful by the addition of a concise description of the various processes for “brewing” each, it would be a “blessing to mankind.“ There would be no excuse for imbibing, with such a book at hand, the “villainous compounds” of barkeeping Goths and Vandals, who know no more of the amenities of bon vivant existence than a Hottentot can know of the bouquet of champagne.
“There’s philosophy”, says Father Tom in the drama, “even in a jug of punch.” We claim the credit of “philosophy teaching by example”, then, to no ordinary extent in the composition of this volume; for our index exhibits the title of eighty-six different kinds of punches, together with a universe of cobblers, juleps, bitters, cups, slings, shrubs, &c., each and all of which the reader is carefully educated how to concoct in the choicest manner. For the perfection of this education, the name, alone, of Jerry Thomas is a sufficient guarantee. He has travelled Europe and America in search of all that is recondite in this branch of the spirit art. He has been the Jupiter Olympus of the bar at the Metropolitan Hotel in this city. He was the presiding deity at the Planter’s House, St. Louis. He has been the proprietor of one of the most récherché saloons in New Orleans as well as in New York. His very name is synonymous in the lexicon of mixed drinks, with all that is rare and original. To the “Wine Press”, edited by B. S. Cozzens, Esq., we are indebted for the composition of several valuable punches, and among them we may particularize the celebrated “Nuremburg”, and the equally famous “Philadelphia Fish House” punch. The rest we owe to the inspiration of Jerry Thomas himself, and as he is as inexorable as the Medes and Persians in his principle that no excellent drink can be made out of anything but excellent materials, we conceive that we are safe in asserting that whatever may be prepared after his instructions will be able to speak eloquently for itself. “Good wine needs no bush”, Shakespeare tells us and over one of Jerry’s mixtures eulogy is quite as redundant.
CONTENTS.
__________
This Table of Contents refers to the recipes of the first part of the book „THE BARTENDERS‘ GUIDE.“ For the Table of Contents to the „MANUAL FOR THE MANUFACTURE OF CORDIAL, SYRUPS, &c.“, see page 273.
69th Regiment Punch
A Bishop
Absinthe
Ale Flip
Ale Punch
Ale Sangaree
Apple Punch
Apple Toddy
Archbishop
Arf and Arf
Arrack
Arrack Punch
Badminton
Balaklava Nectar
Baltimore Eggnog
Barbados Punch
Bimbo Punch
Bishop
Black Stripe
Blue Blazer
Bottle Cocktail
Bottled Velvet
Brandy and Gum
Brandy and Soda
Brandy Champerelle
Brandy Cocktail
Brandy Crusta
Brandy Fix
Brandy Flip
Brandy Julep
Brandy Punch
Brandy Sangaree
Brandy Scaffa
Brandy Shrub
Brandy Sling
Brandy Smash
Brandy Sour
Brandy Straight
Brandy Toddy
Burnt Brandy and Peach
Canadian Punch
Capillaire
Cardinal
Catawba Cobbler
Century Club Punch
Champagne Cobbler
Champagne Cocktail
Champagne Punch
Champagne, Hock or Chablis Cup
Cherry Shrub
Cider Nectar
Cider Punch
Claret and Champagne Cup, à la Brunow
Claret Cobbler
Claret Cup
Claret Cup, or Mulled Claret
Claret Punch
Cold Punch
Cold Whiskey Punch
Columbia Skin
Crimean Cup, à la Marmora
Crimean Cup, à la Wyndham
Curaçao Punch
Currant Shrub
D’Orsay Punch
Draught Lemonade, or Lemon Sherbet
Drink for the Dog Days
Dry Punch
Duke of Norfolk Punch
Egg Flip
Eggnog
English Curaçao
English Milk Punch
English Rum Shrub
Faivre’s Pousse Café
Fancy Brandy Cocktail
Fancy Drinks
Fancy Gin Cocktail
Fixes and Sours
Flip, Negus and Shrub
General Harrison’s Eggnog
Gin and Pine
Gin and Tansy
Gin and Wormwood
Gin Cocktail
Gin Crusta
Gin Fix
Gin Julep
Gin Punch
Gin Sangaree
Gin Sling
Gin Smash
Gin Sour
Gin Straight
Gin Toddy
Ginger Lemonade
Ginger Wine
Glasgow Punch
Gothic Punch
Hock Cobbler
Hot Brandy and Rum Punch
Hot Eggnog
Hot Milk Punch
Hot Rum
Hot Spiced Rum
Hot Whiskey Sling
Imperial Drink for Families
Imperial Punch
Imperial Raspberry Whiskey Punch
Irish Whiskey Punch
Italian Lemonade
Japanese Cocktail
Jerry Thomas’ own Decanter Bitters
Jersey Cocktail
Juleps
Kirschwasser Punch
Knickerbocker
La Patria Punch
Lemonade
Lemonade Powders
Light Guard Punch
Locomotive
Louisiana Sugar-House Punch
Milk Punch
Mint Julep
Miscellaneous Drinks
Mississippi Punch
Mulled Claret
Mulled Wine
Mulled Wine with Eggs
Mulled Wine without Eggs
Mulls and Sangarees
National Guard 7th Regiment Punch
Nectar
Nectar Punch
Non-Such Punch
Nuremburg Punch
Orange Punch
Orangeade
Orgeat Lemonade
Orgeat Punch
Oxford Punch
Parisian Pousse Café
Peach and Honey
Philadelphia Fish-House Punch
Pineapple Julep
Pineapple Punch
Plain Lemonade
Pony Brandy
Pope
Port Wine Negus
Port Wine Punch
Port Wine Sangaree
Porter Cup
Porter Sangaree
Pousse l’Amour
Punch
Punch à la Ford
Punch à la Romaine
Punch Grassot
Punch Jelly
Queen Punch
Quince Liqueur
Raspberry Punch
Raspberry Shrub
Raspberry, Strawberry, Currant, or Orange Effervescing Draughts
Regent’s Punch
Rhine Wine and Seltzer-Water
Rochester Punch
Rocky Mountain Punch
Roman Punch
Royal Punch
Ruby Punch
Rum Flip
Rum Shrub
Rumfustian
Santina’s Pousse Café
Sauterne Cobbler
Sauterne Punch
Scotch Whiskey Punch
Scotch Whiskey Skin
Sherbet
Sherry and Bitters
Sherry and Egg
Sherry and Ice
Sherry Cobbler
Sherry Eggnog
Sherry Punch
Sherry Sangaree
Sleeper
Soda Cocktail
Soda Nectar
Soda Negus
St. Charles’ Punch
Stone Fence
Tea Punch
Temperance Drinks
The Cobbler
The Cocktail & Crusta
The Smash
The Spread Eagle Punch
Thirty-Second Regiment or Victoria Punch
Tip-Top Punch
Toddies and Slings
Tom and Jerry
Uncle Toby Punch
United Service Punch
Vanilla Punch
West Indian Punch
Whiskey Cobbler
Whiskey Cocktail
Whiskey Crusta
Whiskey Julep
Whiskey Punch
Whiskey Smash
Whiskey Toddy
White Currant Shrub
White Lion
White Tiger’s Milk
Yorkshire Punch
THE
B A R T E N D E R ‘S GUIDE,
AND
BON-VIVANT’S COMPANION.
__________
1. PUNCH.
To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the compounds, so that the taste of neither the bitter, the sweet, the spirit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice.
In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog, &c., the other way.
The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike.
2. Brandy Punch.
(Use large bar glass.)
1 tablespoonful of raspberry syrup.
2 tablespoonfuls of white sugar.
1 wineglass (11.8 cl) of water.
1 ½ wineglass (17.7 cl) of brandy.
½ small-sized lemon.
2 slices of orange.
1 piece of pineapple.
Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw.
3. Brandy Punch.
(For a party of twenty.)
1 gallon (3.79 l) of water.
3 quarts (2.84 l) of brandy.
½ pint (0.24 l) of Jamaica rum.
2 lbs. (907 g) of sugar.
Juice of 6 lemons.
3 oranges sliced.
1 pineapple, pared, and cut up.
1 gill (11.8 cl) of Curaçao.
2 gills (23.6 cl) of raspberry syrup.
Ice, and add berries in season.
Mix the materials well together in a large bowl, and you have a splendid punch.
4. Mississippi Punch.
(Use large bar glass.)
1 wineglass (11.8 cl) of brandy.
½ wineglass (5.9 cl) of Jamaica rum.
½ wineglass (5.9 cl) of Bourbon whiskey.
½ wineglass (5.9 cl) of water.
1 ½ tablespoonful of powdered white sugar.
¼ of a large lemon.
Fill a tumbler with shaved ice.
The above must be well shaken, and to those who like their draughts “like linked sweetness long drawn out”, let them use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season.
5. Hot Brandy and Rum Punch.
(For a party of fifteen.)
1 quart (0.95 l) of Jamaica rum.
1 quart (0.95 l) of Cognac brandy.
1 lb. (454 g) of white loaf sugar.
4 lemons.
3 quarts (2.84 l) of boiling water.
1 teaspoonful 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. As we have before said, 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 (0.95 l) 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.
6. Irish Whiskey Punch.
This is the genuine Irish beverage. It is generally made one-third pure whiskey*, two-thirds boiling water, in which the sugar has been dissolved. If lemon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in.
*Irish whiskey is not fit to drink until it is three years old. The best whiskey for this purpose is Kenahan’s LL whiskey.
7. Cold Whiskey Punch.
(For a party.)
This beverage ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way, the materials get more intensely amalgamated that cold water and cold whiskey ever get. As to the beautiful mutual adaption of cold rum and cold water, that is beyond all praise, being one of Nature’s most exquisite achievements (see “Glasgow Punch”, No. 29).
8. Scotch Whiskey Punch.
Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires genius to make whiskey punch, it would be impertinent to give proportions (see “Spread Eagle Punch”, No. 39).
9. Whiskey Punch.
(Use small bar glass.)
1 wineglass (11.8 cl) of whiskey (Irish or Scotch).
2 wineglasses (23.6 cl) of boiling water.
Sugar to taste.
Dissolve the sugar well with 1 wineglass (11.8 cl) of the water then pour in the whiskey, and add the balance of the water, sweeten to taste, and put in a small piece of lemon rind, or a thin slice of lemon.
10. Gin Punch.
(Use large bar glass.)
1 tablespoonful of raspberry syrup.
2 tablespoonfuls of white sugar.
1 wineglass (11.8 cl) of water.
1 ½ wineglass (17.7 cl) of gin.
½ small-sized lemon.
2 slices of orange.
1 piece of pineapple.
Fill the tumbler with shaved ice.
Shake well, and ornament the top with berries in season. Sip through a glass tube or straw.
11. Gin Punch.
(From a recipe by Soyer.)
½ pint (0.24 l) of old gin.
1 gill (11.8 cl) of maraschino.
The juice of two lemons.
The rind of half a lemon.
4 ounces (11.8 cl) of syrup.
1 quart bottle (0.95 l) of German Seltzer water.
Ice well.
12. Champagne Punch.
(Per bottle.)
1 quart bottle (0.95 l) of wine.
¼ lb. (113 g) of sugar.
1 orange sliced.
The juice of a lemon.
3 slices of pineapple.
1 wineglass (11.8 cl) of raspberry or strawberry syrup.
Ornament with fruits in season, and serve in champagne goblets.
This can be made in any quantity by observing the proportions of the ingredients as given above. Four bottles of wine make a gallon (3.78 l), and a gallon is generally sufficient for fifteen persons in a mixed party. For a good champagne punch, see “Rocky Mountain Punch”, No. 43.
13. Sherry Punch.
(Use large bar glass.)
2 wineglasses (23.6 cl) of sherry.
1 tablespoonful of sugar.
2 or 3 slices of orange.
2 or 3 slices of lemon.
Fill tumbler with shaved ice, shake well, and ornament with berries in season. Sip through a straw.
14. Claret Punch.
(Use large bar glass.)
1 ½ tablespoonful of sugar.
1 slice of lemon.
2 or 3 slices of orange.
Fill the tumbler with shaved ice, and then pour in your claret, shake well, and ornament with berries in season. Place a straw in the glass. To make a quantity of claret punch, see “Imperial Punch”, No. 41.
15. Sauterne Punch.
(Use large bar glass.)
The same as Claret Punch, using Sauterne instead of claret.
16. Port Wine Punch.
(Use large bar glass.)
The same as Claret Punch, using port wine instead of claret, and ornament with berries in season.
17. Vanilla Punch.
(Use large bar glass.)
1 tablespoonful of sugar.
1 wineglass (11.8 cl) of brandy.
The juice of ¼ of a lemon.
Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor with a few drops of vanilla extract.
This is a delicious drink, and should be imbibed through a glass tube or straw.
18. Pineapple Punch.
(For a party of ten.)
4 bottles (3 l) of champagne.
1 pint (0.47 l) of Jamaica rum.
1 pint (0.47 l) of brandy.
1 gill (11.8 cl) of Curaçao.
Juice of 4 lemons.
4 pineapples sliced.
Sweeten to taste with pulverized white sugar.
Put the pineapple with one pound (454 g) of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pineapple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the centre of the bowl, and ornament it with loaf sugar, sliced orange, and other fruits in season.
Serve in champagne glasses.
Pineapple punch is sometimes made by adding sliced pineapple to Brandy Punch.
19. Orgeat Punch.
(Use large bar glass.)
1 ½ tablespoonful of orgeat syrup.
1 ½ wineglass (17.7 cl) of brandy.
Juice of ½ a lemon, and fill the tumbler with shaved ice. Shake well, ornament with berries in season, and dash port wine on top.
Place the straw, as represented in cut of mint julep.
20. Curaçao Punch.
(Use large bar glass.)
1 tablespoonful of sugar.
1 wineglass (11.8 cl) of brandy.
½ wineglass (5.9 cl) of Jamaica rum.
1 wineglass (11.8 cl) of water.
½ pony glass (1.5 cl) of Curaçao.
The juice of half a lemon.
Fill the tumbler with shaved ice, shake well, and ornament with fruits of the season; sip the nectar through a straw.
21. Roman Punch.
(Use large bar glass.)
1 tablespoonful of sugar.
1 tablespoonful of raspberry syrup.
1 teaspoonful of Curaçao.
1 wineglass (11.8 cl) of Jamaica rum.
½ wineglass (5.9 cl) of brandy.
The juice of half a lemon.
Fill with shaved ice, shake well, dash with port wine, and ornament with fruits in season. Imbibe through a straw.
22. Milk Punch.
(Use large bar glass.)
1 tablespoonful of fine white sugar.
2 tablespoonful of water.
1 wineglass (11.8 cl) of Cognac brandy.
½ wineglass (5.9 cl) of Santa Cruz rum.
⅓ tumblerful of shaved ice.
Fill with milk, shake the ingredients well together, and grate a little nutmeg on top.
23. Hot Milk Punch.
(Use large bar glass.)
This punch is made the same as the above, with the exception that hot milk is used, and no ice.
24. English Milk Punch.
Put the following ingredients into a very clean pitcher, viz.:
The juice of six lemons.
The rind of two lemons.
1 lb. (454 g) of sugar.
1 pineapple, peeled, sliced and pounded.
6 cloves.
20 coriander seeds.
1 small stick of cinnamon.
1 pint (0.47 l) of brandy.
1 pint (0.47 l) of rum.
1 gill (11.8 cl) of arrack*.
1 cup of strong green tea.
1 quart (0.95 l) of boiling water.
The boiling water to be added last; cork this down to prevent evaporation, and allow these ingredients to steep for at least six hours; then add a quart (0.95 l) of hot milk and the juice of two lemons; mix, and filter through a jelly-bag; and when the punch has passed bright, put it away in tight-corked bottles. This punch is intended to be iced for drinking.
* See No. 50.
25. English Milk Punch.
(Another method.)
This seductive and nectareous drink can also be made by the directions herewith given:
To two quarts (1.89 l) of water add one quart (0.95 l) of milk. Mix one quart (0.95 l) of old Jamaica rum with two (1.89 l) of French brandy, and put the spirit to the milk, stirring it for a short time; let it stand for an hour, but do not suffer any one of delicate appetite to see the mélange in its present state, as the sight might create a distaste for the punch when perfected. Filter through blotting-paper into bottles; and should you find that the liquid is cloudy, which it should not be, you may clarify it by adding a small portion of isinglass to each bottle. The above receipt will furnish you with half a dozen (6) of punch.
26. Punch à la Ford.
(A recipe from Benson E. Hill, Esq., author of The Epicure’s Almanac.)
The late General Ford, who for many years was the commanding engineer at Dover, kept a most hospitable board, and used to make punch on large scale, after the following method:
He would select three dozen (36) of lemons, the coats of which were smooth, and whose rinds were not too thin; these he would peel with a sharp knife into a large earthen vessel, taking care that none of the rind should be detached but that portion in which the cells are placed, containing the essential oil; when he had completed the first part of the process, he added two pounds (907 g) of lump sugar, and stirred the peel and sugar together with an oar-shaped piece of wood, for nearly half an hour, thereby extracting a greater quantity of the essential oil. Boiling water was next poured into the vessel, and the whole well stirred, until the sugar was completely dissolved. The lemons were then cut and squeezed, the juice strained from the kernels; these were placed in a separate jug, and boiling water poured upon them, the general being aware that the pips were enveloped in a thick mucilage, full of flavor; half the lemon juice was now thrown in; and as soon as the kernels were free from their transparent coating, their liquor was strained and added.
The sherbet was not tasted; more acid or more sugar applied as required, and care taken not to render the lemonade too watery. “Rich of the fruit, and plenty of sweetness”, was the general’s maxim. The sherbet was then measured, and to every three quarts (2.84 l) a pint (0.47 l) of Cognac brandy and a pint (0.47 l) of old Jamaica rum were allotted, the spirit being well stirred as poured in; bottling immediately followed, and, when completed, the beverage was kept in a cold cellar, or tank, till required. At the general’s table I have frequently drunk punch thus made, more than six months old; and found it much improved by time and a cool atmosphere.
27. Punch Jelly.
Make a good bowl of punch, à la Ford, already described. To every pint (0.47 l) of punch add an ounce and a half (42.5 g) of isinglass, dissolved in a quarter of a pint (11.8 cl) of water (about half a tumbler full); pour this into the punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jelly is completely set.
Orange, lemon, or calf’s foot jelly, not used at dinner, can be converted into punch jelly for the evening, by following the above directions, only taking care to omit a portion of the acid prescribed in making the sherbet.
This preparation is a very agreeable refreshment on a cold night, but should be used in moderation; the strength of the punch is so artfully concealed by its admixture with the gelatin, that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper.
28. Gin Punch.
(For bottling.)
Following General Ford’s plan, as already described, for making sherbet, add good gin, in the proper proportion before prescribed; this, bottled and kept in a cool cellar or cistern, will be found an economical and excellent summer drink.
29. Glasgow Punch.
(From a recipe in the possession of Dr. Shelton Mackenzie.)
Melt lump sugar in cold water, with the juice of a couple of lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Jamaica rum – one part of rum to five of sherbet. Cut a couple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done, the punch is made. Imbibe.
30. Regent’s Punch.
(For a party of twenty.)
The ingredients for this renowned punch are: -
3 bottles (2.25 l) of champagne.
1 bottles (0.75 l) of Hockheimer.
1 bottles (0.7 l) of Curaçao.
1 bottles (0.7 l) of Cognac.
½ bottles (0.35 l) of Jamaica rum.
2 bottles (1.5 l) of Madeira.
2 bottles (1.4 l) of Seltzer, or plain soda water.
4 lbs. (1.8 kg) bloom raisins.
To which add oranges, lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all the icy power of the Arctic.
31. Regent’s Punch.
(Another recipe.)
(From the Bordeaux Wine and Liquor Guide.)
1 ½ pint (0.71 l), each, strong hot green tea, lemon juice, and Capillaire *.
1 pint (0.47 l), each, rum, brandy, arrack, and Curaçao.
1 bottle (0.75 l) of champagne; mix, and slice a pineapple into it.
For still another method of compounding this celebrated punch, see recipe No. 295, in “The Manual for the Manufacture of Cordials, etc.”, in the latter part of this work.
* See recipes Nos. 65 and 66.
32. Raspberry Punch.
(From a recipe in the Bordeaux Wine and Liquor Guide.)
1 ½ gill (17.7 cl) of raspberry juice, or vinegar.
¾ lb. (340 g) of lump sugar.
3 ½ pints (1.66 l) of boiling water.
Infuse half an hour, strain, add ½ pint (0.24 l) of porter, ¾ to 1 pint (0.35 - 0.47 l), each, of rum and brandy (or either 1 ½ to 2 pints [0.71 – 0.95 l]), and add more warm water and sugar, if desired weaker or sweeter. A liqueur of glass of Curaçao, noyau, or maraschino, improves it.
33. National Guard 7th Regiment Punch.
(Use large bar glass.)
1 tablespoonful of sugar.
The juice of a ¼ of a lemon.
1 wineglass (11.8 cl) of brandy.
1 wineglass (11.8 cl) of Catawba wine.
Flavor with raspberry syrup.
Fill the glass with shaved ice. Shake and mix thoroughly, then ornament with slices of orange, pineapple, and berries in season, and dash with Jamaica rum. This delicious beverage should be imbibed through a straw.
34. St. Charles’ Punch.
(Use large bar glass.)
1 tablespoonful of sugar.
1 wineglass (11.8 cl) of port wine.
1 pony glass (3 cl) of brandy.
The juice of ¼ of a lemon.
Fill the tumbler with shaved ice, shake well, and ornament with fruits in season, and serve with a straw.
35. 69th Regiment Punch.
(In earthen mug.)
½ wineglass (5.9 cl) of Irish whiskey.
½ wineglass (5.9 cl) of Scotch whiskey.
1 teaspoonful of sugar.
1 piece of lemon.
2 wineglasses (23.6 cl) of hot water.
This is a capital punch for a cold night.
36. Louisiana Sugar-House Punch.
(From a recipe in the possession of Colonel T. B. Thorpe.)
To one quart (0.95 l) of boiling syrup, taken from the kettles, add whiskey or brandy to suit the “patient.“ Flavor with the juice of sour oranges.
37. Dry Punch.
(From a recipe by Santina, the celebrated Spanish caterer.)
2 gallons (7.58 l) of brandy.
1 gallon (3.79 l) of water.
½ gallon (1.89 l) of tea.
1 pint (0.47 l) of Jamaica rum.
½ pint (0.24 l) of Curaçao.
Juice of six lemons.
1 ½ lb. (680 g) of white sugar.
Mix thoroughly, and strain, as already described in the recipe for “Punch à la Ford”, adding more sugar and lemon juice, if to taste. Bottle, and keep on ice for three or four days, and the punch will be ready for use, but the longer it stands, the better it gets.
38. La Patria Punch.
(For a party of twenty.)
(From a recipe in the possession of H. P. Leland, Esq.)
3 bottles (2.25 l) of champagne, iced.
1 bottle (0.7 l) of Cognac.
6 oranges.
1 pineapple.
Slice the oranges and pineapples in a bowl, pour the Cognac over them, and let them steep for a couple of hours, then in with the champagne and serve immediately.
39. The Spread Eagle Punch.
1 bottle (0.7) of Islay whiskey.
1 bottle (0.7) of Monongahela whiskey.
Lemon peel, sugar and – boiling water in discretion.
40. Rochester Punch.
(For a party of twenty.)
(From a recipe in the possession of Roswell Hart Esq.)
2 bottles (1.89 l) of sparkling Catawba.
2 bottles (1.89 l) of sparkling Isabella.
1 bottle (0.75 l) of Sauterne.
2 wineglasses (23.6 cl) of maraschino.
2 wineglasses (23.6 cl) of Curaçao.
Fill the tranquil bowl with ripe strawberries. Should the strawberry season be over, or under, add a few drops of extract of peach or vanilla.
41. Imperial Punch.
1 bottle (0.95 l) of claret.
1 bottle (0.95 l) of soda water.
4 tablespoonfuls of powdered white sugar.
¼ teaspoonful of grated nutmeg.
1 liqueur glass (3 cl) of maraschino.
About ½ lb. (226 g) of ice.
3 or 4 slices of cucumber rind.
Put all the ingredients into a bowl or pitcher and mix well.
42. Thirty-Second Regiment or Victoria Punch.
(For a party of twenty.)
(Recipe from the late Wm. H. Herbert, Esq.)
6 lemons, in slices.
½ gallon (1.89 l) of brandy.
½ gallon (1.89 l) of Jamaica rum.
1 lb. (454 g) of white sugar.
1 ¾ quart (1.66 l) of water.
1 pint (0.47 l) of boiling milk.
Steep the lemons for twenty-four hours in the brandy and rum; add the sugar, water and milk, and when well mixed, strain through a jelly-bag.