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HOT BRANDY AND RUM PUNCH.
Imperial Brandy Punch.
(For a party of twenty.)
- Take 1 gallon of water.
- Take 3 quarts of brandy.
- Take 1 pint of Jamaica rum.
- Take 1½ pounds of white sugar.
- Take Juice of 6 lemons.
- Take 3 oranges sliced.
- Take 1 pineapple, pared, and cut up.
- Take 1 gill of Curaçoa.
- Take 2 gills of raspberry syrup.
- Take Ice, and add berries in season.
Mix the materials well together in a large bowl, and you have a splendid punch.
If not sweet enough, add more sugar.
Hot Brandy and Rum Punch.
(For a party of fifteen.)
- Take 1 quart of Jamaica rum.
- Take 1 quart of Cognac brandy.
- Take 1 pound of white loaf-sugar.
- Take 4 lemons.
- Take 3 quarts of boiling water.
- Take 1 tea-spoonful 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.
