The Bar-tender's Guide/Dry Punch
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Dry Punch.
(For bottling.)
(From a recipe by Santina the celebrated Spanish caterer.)
- Take 1½ pound of loaf-sugar, dissolved in sufficient water.
- Take 2 gallons of brandy.
- Take 1 gallon of water.
- Take ½ gallon of strong green tea.
- Take 1 pint of Jamaica rum.
- Take ½ pint of Curaçoa.
- Take Juice of six lemons.
Mix thoroughly, and strain, as 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.