Photo: Gregor Moser
Ingredients
- two qts
- 10 lbs
- one block
- 7 qts
- lemon juice
Directions
1
_Contributed by Dr. S. Naudain Duer, Philadelphia, Pa._
2
Two qts. Jamaica rum, 1 qt. brandy, 2 oz. peach brandy, 1 qt. lemon juice, 1 qt. water, ¾ lb. lump sugar. Dissolve sugar in the water; to this add the lemon juice, then thoroughly mix all the other ingredients. Put in a punch bowl with 10 lbs. of ice in one block. Pour the mixture constantly over the ice until the ice has melted sufficiently to bring the total quantity up to 7 qts. or to taste.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg