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ESSENCE OF PUNCH D’ORSAY.
Essence of Rum Punch.[1]
- Take 53 lbs. of white loaf-sugar.
- Take 3⅓ gallons of water.
- Take 5 gallons of Jamaica rum.
- Take 1⅔ gallon of lemon juice.
Boil the sugar and the water almost to the candy degree, add the lemon juice to the boiling syrup; stir till getting clear, then put in a clean tub, and when near cool, add the rum, and filter.
Essence of St. Domingo Punch for Bottling.
- Take 10 gallons of Arrack.
- Take 6 gallons of plain syrup.
- Take 2 ounces of tartaric acid.
- Take 5 drops of oil of cloves.
- Take 10 drops of oil of lemon.
- Take 5 drops of oil of orange.
- Take 5 drops of oil of cinnamon.
- Take 2 ounces of alcohol (95 per cent.).
First dissolve the tartaric acid in a portion of the Arrack, and add it to the remainder. Next cut the oils in the alcohol, add this to the Arrack, and lastly add the syrup.
Essence of Punch D’Orsay for Bottling.
- Take 1 gallon of strong brandy.
- Take 1 quart of Batavia Arrack.
- Take 3 pounds of loaf-sugar.
- Take 1½ gallon of water.
- Take 6 lemons.
- Take 6 oranges.
- ↑ By observing the above proportions may be made any kind of punch essence, brandy, whiskey, arrack or kirchwasser.
