1862 Bar Tender's Guide price $1.50 by Jerry Thomas

regent's punch.

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28. Gin Punch. (For bottling.) Following General Ford's plan, as already described, for making sherbet, add good gin,in the proper propor tion before prescribed; this, bottled and kept in a cool cellar or cistern,will be fotmd an econoroical and excellent summer di-ink.

29. Glasgow Punch.

(From a rcclpo in tho possession of Dr.Shclton Mackenzie.)

Melt lump-sugar in cold water,"with the juice ofa couple of lemons, passed through a fine hair-strainer. This ia sherbet, and must be well mingled. Then add old Ja maica rum—one part of rum to five of sherbet. Cut a couple oflimes in two,and run each section rapidly aroimd the edge of thejug or bowl, gently squeezing in some of the delicate acid. This done,the punch Is made. Imbibe.

30. Regent's Punch.

(Fora party oftwenty.)

The ingredients for this'renowned punch are:— 3 bottles champagne. 1 do. Hoekheimer.

1 do. Cm-agoa. 1 do. Oognac» ^ do. Jamaica rum. 2 do. Madeira. 2 do. Seltzer, or plain soda-water. 4 lbs. bloom raisins.

To which add oranges,lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all the icy power of the Arctic. ^ '