# The Bar-tender's Guide/Prepared Punch and Punch Essences

Prepared Punch and Punch Essences.
A glass of punch, with all the et ceteras, is an excellent thing; the main difficulty about it is that, outside of a well-appointed bar-room, the necessary ingredients are not usually found ready to hand at the moment when they are indispensable; and, even under the most favorable circumstances, it is not every one that knows the precise proportions and happy blending of flavors that constitute a perfect glass of punch.
The enlightenment of the present day is full of short-cuts to comfort, and all the impediments in the ​way of enjoying a social glass of punch, compounded according to the latest discoveries of the art, are obviated by having a bottle of the desired nectar in a concentrated essence form, ready brewed in exact proportions, and nothing needed but a moderate supply of hot or cold water, or ice, to adjust it to the correct strength and temperature, and a glass to receive the welcome libation.
The following recipes for concocting the latest and most improved varieties of punch are intended for bottling for ready use.
Directions for preparing such ingredients as are of a compound nature will be found in the preceding pages.
Essence of Roman Punch for Bottling.
* Take 1 quart of boiling syrup.
* Take 1 quart of brandy.
* Take 1 quart of Jamaica rum.
* Take 21 eggs.
* Take 1 lemon.
Beat the eggs to a froth with the juice of the lemon; stir in the liquors; filter through felt or close flannel, and add the syrup. Bottle for use.
A little of this syrup in a tumbler two-thirds full of shaved ice, and well shaken, makes a delicious beverage.
Essence of Kirschwasser Punch for Bottling.
* Take 7 gallons of plain syrup.
* Take 1½ gallons of lemon juice.
* Take 5 gallons of Kirschwasser.
​Mix them thoroughly and strain through Canton flannel.
Instead of the lemon juice ½ a pint of essence of lemon may be used, prepared according to receipt on page 117.
Essence of Brandy Punch for Bottling.
* Take 5 gallons of strong brandy.
* Take 3 gallons of plain syrup.
* Take ½ pint tincture of lemon peel.
* Take ½ pint tincture of orange peel.
* Take 3 ounces tincture of allspice.
* Take ½ wineglass tincture of cloves.
Mix the tinctures with the brandy, and add the syrup.
For directions for preparing the tinctures, see pages 119 and 120.
Essence of Bourbon Whiskey Punch.
* Take 4½ gallons of Bourbon whiskey.
* Take 3 gallons of plain syrup.
* Take ½ pint tincture of lemon peel.
* Take ½ pint tincture of orange peel.
* Take 3 ounces tincture of allspice.
* Take 5 dessert-spoonfuls tincture of cloves.
Mix the tinctures thoroughly with the whiskey, and then add the syrup.
For directions for preparing the tinctures see pages 119 and 120.
The essence of rum punch may be made by substituting Jamaica or Santa Cruz rum for the whiskey. ​Essence of Rum Punch.
* 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.
​Cut off the yellow rind of the oranges and lemons; macerate them for 24 hours in the brandy and Arrack; strain and press. Boil the sugar in the water, adding the juice of the 6 oranges, and of 3 of the lemons; skim the syrup, and add it to the liquor. Lastly, filter through Canton flannel.
Empire City Punch for Bottling.
* Take 5 ounces of sweet almonds.
* Take 5 ounces of bitter almonds.
* Take 1 ounce of powdered cinnamon.
* Take ½ ounce of powdered cloves.
* Take 5 ounces of plain syrup.
* Take 2 gallons of Bourbon whiskey.
* Take 1 gallon of raspberry syrup.
* Take 7 gallons of water.
Scald the almonds and peel them, then mash them, and rub them well with the plain syrup and spices. Boil the whole for about five minutes in the water, and when cool, strain through a plain flannel filter. Then add the whiskey and raspberry syrup, mixing all together thoroughly.
Imperial Raspberry Whiskey Punch for Bottling.
* Take 2 gallons of whiskey.
* Take 1 gallon of raspberry syrup.
* Take 7 gallons of water,
* Take 5 ounces of plain syrup.
* Take 5 ounces of sweet almonds. ​
* Take 5 ounces of bitter almonds.
* Take 1¼ ounce of powdered cinnamon.
* Take ⅛ ounce of powdered cloves.
Bruise and infuse the almonds in sufficient boiling water; skim and add the cinnamon, cloves, and syrup; rub them fine, and boil them for five minutes in the seven gallons of water; strain, and, when cool, add the whiskey and raspberry syrup.
Duke of Norfolk Punch for Bottling.
* Take 20 quarts of French brandy.
* Take 30 lemons.
* Take 30 oranges.
* Take 30 quarts of cold boiled water.
* Take 15 pounds of double refined sugar.
* Take 2 quarts of new milk.
Pare off the peel of the oranges and lemons very thin, excluding all of the white rind. Infuse in the brandy for twelve hours. Dissolve the sugar in the water; add the juice of the oranges and of twenty-four of the lemons; pour this upon the brandy and peels, mixing thoroughly. Strain through a very fine hair-sieve into a barrel that has held spirits, and add the milk. Stir and bung close. After it has stood six weeks in a warm cellar, bottle, in perfectly clean and dry bottles, well corked. This will keep for years and improve with age.
Essence of Rum Punch for Bottling.
* Take 1½ gallons of high-flavored Jamaica rum.
* Take 3 gallons of spirits (70 per cent.).
* Take 3 gallons of plain syrup.
* Take ½ pint of tincture of lemon peel.
* Take ¼ pint of raspberry juice.
* Take ¼ pint of caramel.
Mix the whole together, and run it through a flannel bag. Some add a dessert-spoonful each of tincture of cloves and tincture of cinnamon.
Punch thus prepared may be used either as a hot or cold drink; by mixing it half and half with boiling or cold water, or pouring the punch into a tumbler filled with cracked ice, it makes a pleasant and refreshing drink.
See page 118 and 119 for directions how to prepare the tinctures.
Essence of Arrack Punch for Bottling.
* Take 1½ gallon of Batavia arrack.
* Take 3 gallons of spirits (70 per cent.).
* Take 3 gallons of plain syrup.
* Take ½ pint of tincture of lemon peel.
Mix all together, and it is ready for immediate use.
Essence of Wine Punch for Bottling.
* Take 5 gallons of Port or Marseilles wine.
* Take 1½ gallon of spirits (70 per cent.).
* Take 3 gallons of plain syrup.
* Take 3 ounces of tartaric acid.
* Take 3 ounces of tincture of allspice, see page 120.
First dissolve the tartaric acid in a portion of the spirits; mix that with the remainder of the spirits, and add the other ingredients.
Essence of Claret Wine Punch for Bottling.
* Take 5 gallons of claret wine.
* Take 2½ gallons of spirits (70 per cent).
* Take 3 gallons of plain syrup.
* Take 1 pint of tincture of lemon peel.
* Take ½ pint of raspberry juice.
* Take 1 ounce of tartaric acid.
* Take 1½ ounce of tincture of cloves.
* Take 1½ ounce of tincture of cinnamon.
First dissolve the tartartic acid in a small portion of the spirits. Mix the tinctures with the remainder of the spirits. Pour the two mixtures together, and add the remaining ingredients.
See pages 116 and 119 for directions how to prepare the tinctures.
Essence of Regent Punch for Bottling.
* Take 1 gallon of pure Cognac.
* Take 1 gallon of pure Jamaica rum.
* Take 6 pounds of loaf-sugar.
* Take 3 gallons of water.
* Take 1 ounce of green tea.
* Take 30 lemons.
* Take 7 oranges.
* Take 9 drachms of ground cinnamon.
* Take ⅓ drachm of ground cloves.
* Take 1 drachm of ground vanilla.
Macerate the peel of 7 lemons and 7 oranges in the Cognac and rum for 24 hours. Boil the sugar in the water; skim and add the tea. When cool, mix with ​the liquor, and add the juice of the 80 lemons and 7 oranges. Filter and bottle for use.