Arrack Punch.
Eight tumblers of Jamaica rum, one and a half of arrack, and one of lemon juice, which together with the rind of three lemons, is to be allowed to stand for ten minutes, when sugar is to be added, and water to twice the amount of the liquor.
Champagne Punch.
One bottle of brandy, one of Jamaica rum, and one of arrack; three and a half pounds of sugar, but no water, four lemons and twelve oranges cut in slices, a large lump of ice. Add champagne to suit the taste immediately before drinking.
Regal Punch.
Peel twenty-four lemons; steep the rinds for twelve hours in two quarts of Jamaica rum. Squeeze the lemons on three and a half pounds of loaf sugar; add two quarts of dark brandy and six quarts of water. Mix all together; add two quarts of boiled milk, stir until the mixture curdles, strain it through a jelly-bag until clear; bottle and cork.
This I have not tried, but give it on good authority.
Frank Forester’s Punch.
The rind of a dozen lemons, two tumblerfuls of finely powdered sugar, three pints of pale cognac, two quarts of cold, strong, green tea, strained clear, two flasks of Curaçao, abundance of ice, and a half dozen of champagne. This is an admirable liquor, even without the champagne.