Nuremburg Punch
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==Recipe== | ==Recipe== | ||
| − | '''From Jerry Thomas' "Bartender's Guide" (1862)''' | + | '''From [[Jerry Thomas]]' "Bartender's Guide" (1862)''' |
*½ pound of loaf-sugar. | *½ pound of loaf-sugar. | ||
Latest revision as of 21:06, 21 September 2007
Recipe
From Jerry Thomas' "Bartender's Guide" (1862)
- ½ pound of loaf-sugar.
- 2 or 3 large oranges.
- 1 quart of boiling water.
- 1/3 quart of Batavia Arrack.
- 1 bottle French red wine.
Pare off a portion of the orange peel very thin. Press the juice of the oranges through muslin into the sugar ; add the previously pared peel. Pour on them the water (boiling) and the Arrack ; add the wine, hot but not boiling, and stir together.
White wine may be substituted for the red, but the latter is considered better for the purpose. This is an excellent punch when cold, and will improve with age.
