Cohasset Punch
A historical recipe from The Ideal Bartender, by Tom Bullock (1917).
A historical recipe
The Ideal Bartender, by Tom Bullock (1917). Project Gutenberg eBook #13487.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Ideal Bartender, by Tom Bullock (1917). Digitised by Project Gutenberg, eBook #13487 (https://www.gutenberg.org/ebooks/13487). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 3 dashes Gum Syrup
- 1 dash Orange Bitters
- 4 lbs. Cut Loaf Sugar
- 2 quarts Port Wine
- 2 quarts Batavia Arrack
- 6 quarts green Tea
Method
- Fill large Bar glass 1/2 full Shaved Ice.
- 1 jigger New England Rum.
- 1 jigger Vermouth.
- 3 dashes Gum Syrup.
- 1 dash Orange Bitters.
- 1/2 juice of a Lemon Stir and serve with a Preserved Peach and its liquor.
- COLD RUBY PUNCH (2-1/2-gallon mixture for 50 people) 4 lbs.
- Cut Loaf Sugar.
- 2 quarts Port Wine.
- 2 quarts Batavia Arrack.
- 6 quarts green Tea.
- Juice of 24 Lemons.
- (See instructions for mixing and serving Punches in quantities.)