ESSENCE OF WINE PUNCH.
127
- Take 3 gallons of plain syrup.
- Take ½ pint of tincture of lemon peel.
- Take ¼ pint of raspberry juice.
- Take 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 punch 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 1½ gallon of Batavia arrack.
- Take 3 gallons of spirits (70 per cent.).
- Take 3 gallons of plain syrup.
- Take 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.
- Take 1½ gallon of spirits (70 per cent.).
- Take 3 gallons of plain syrup.
- Take 3 ounces of tartaric acid.
- Take 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.
