Rum Punch from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
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 quanti
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Cooking tools:
- Ice cream maker
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Glass
- Refrigerator
Ingredients
- 1½ 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
- 1¼ Pounds of Sugar
- A Large Piece of Ice
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