Rum Punch

Ponche au Rhum

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • Pints of the Best Jamaica Rum
  • ¼ Pint of Brandy
  • 2 Quarts of Apollinaris, or Seltzer Water
  • A Pint of Lemon Juice
  • A Pint of White Wine
  • 2 Lemons, Sliced Thin
  • Pounds of Sugar
  • A Large Piece of Ice

Method

Mix the sugar and water, add the Liquors, stir well, add the lemon juice and the bits of sliced lemon; set to cool and serve in small punch glasses. This quantity will serve twenty-five persons. Reduce or increase according to the number to be served. Frappee by turning into an ice cream freezer and freeze soft.