Imperial Arrack Punch

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Historical Recipes

"Bartenders Guide", By Jerry Thomas, 1862

Imperial Arrack Punch,*

  • Take 1 quart of old Batavia Arrack.
  • 6 lemons.
  • 1 pound of loaf-sugar.
  • 1 quart of boiling water.

Cut the lemons into thin slices, and steep them in the Arrack for six hours. Remove the lemons without squeezing them. Dissolve the sugar in the water, and add it while hot to the Arrack. Then let it cool. This makes a fine liqueur which should be thoroughly iced before serving.

  • Most of the Arrack imported into this country [the US] is distilled from rice and comes from Batavia. It is but little used in America, except to flavor punch the taste of it is very agreeable in this mixture.

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