Apple Toddy

Champagne Punch

In a bowl place one sliced orange, one lime sliced very thin, andthe juice of another lime, one-fourth of a pineapple sliced, andone-fourth of a pound of sugar. Let stand twelve hours. Put a largeblock of ice in a punch bowl, add the above ingredients with awine glass of Maraschino, two tumblers of sauterne, a wine glass ofraspberry syrup, and last of all, one quart of champagne, a few wholestraw-berries and a claret glass of Benedictine may also be added.
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"T" Punch

Slice a whole pineapple and three lemons, and place in a punch bowlwith the juice only of nine other lemons, add two pounds of sugar, andlet these ingredients stand several hours. Then add one quart each ofgreen tea, Jamaica rum, brandy, claret, a pint of Curacao, and allowit to stand another hour. Then place in the punch bowl with a largeblock of ice, and pour in six quarts of champagne.
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New York Club Punch

Take two pounds of lump sugar and squeeze over it the juice of onedozen lemons, using a little of the grated rind. Let this stand threehours, then strain the syrup through two thicknesses of flannel andset away on ice. Just before serving add one quart each of brandy,Jamaica rum, Madeira and water.
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Milk Punch

Take the juice and shaved peel of two dozen lemons, mix with fivequarts of water, three pounds of loaf sugar and six quarts of rum.Stir until the sugar is dissolved, then add two quarts of boiling milkand allow the mixture to stand twenty-four hours. Then strain twicethrough a cloth.
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Apple Toddy I

Bake slowly two dozen cored apples until done. Place in a large stonejar with eight pounds of sugar. Pour over them four gallons of boilingwater and let stand for forty-eight hours. Then remove the apples andcrush them after taking off the skins. Return the fine pulp to thejar, and add one gallon of whiskey, one gallon of brandy, one gallonof peach brandy and three pints of Jamaica rum. The toddy should standin the covered jar for a week before being used.
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Apple Toddy II

Prepare six cored apples by sticking a dozen cloves in each and bakingslowly until soft. Put them in a stone jar and pour over them a toddymade of two quarts of whiskey, one quart of brandy, one pint of rumand three cups of water, sweeten to taste and cover closely, allowingthe mixture to blend for a week before using.


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Originally Posted on 9/24/2005 11:50:38 AMContent source: http://martini-recipes.blogspot.com/2005/08/apple-toddy.html