The Bar-tender's Guide/Hot Brandy and Rum Punch
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.
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 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.