1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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il.0¥ TO MIX DEINKS

OR

THE BON-YIYANT'S COMPAHIOH,

00>n'AININ0 CLRAR AND RRLTADLB DIRKCTIONS FOB Mm\0 ALL TUB DKVBRAOBS USKD IN THE UNITED STATES, TOQETHEH WITU THE MOST POPULAR BRITISH,FRENCH,GERMAN,ITALIAN,RUSSIAN, AND SPANISH RECIPES,RMRRACINO PUNCHES,JULEPS,COMULEiyJ, BTO.,KTa,ETC., IN ENDLKS8 YARIETV.

BY JEERY THOXIAS, Formerly principal Bar^tondor at the Vetropolltan Hotol, York,and Iho Planter'e Hocue,SL Lonla

TO wxnon is appended

A MANUAL FOR TEE MANUFACTURE

Cariiials, l^ipors, J'aiicn

Ar., Ac.,

AFTEB THE MOST APPROVED METHODS NOW USED IN THT: DISTTLLATION OP UQUOR8 AND BEVERAGES, DK8I0NKD FOR THE SPECIAL l^SE OF MANUFACTURERS AND DEALERS IN WINES AND SPIRITS, GROCERS, TAVERN-KEEPERS, AND PRIVATE FAMI LIES, THE SAME BEING ADAITED TO THE TRADE OP THE UNITED STATES AND CANADAS.

THE TVnOLE CONTAINING

OVER 600 VA.X,XT A.JB X.Dffi RRCIRRS.

BY CHEISTIAIC SCIIULTZ, Professor of Chemistry,Apothecary,and Mannfncturor of tVinca,Uqaora,Cordials, Ac.,Ac.,from Berne, SvrUzorlnnd.

NEW YORK: DIOK & FITZGERALD, PUBLISHERS, IfO. 13 ANN STREET.

1862.

^tcrcd accocding to Act of Congress,In tlie year 18G2,by DICK & FITZGERALD, In the Clerk's Office of the District Court of the United States,

for the Southern District of New York.

a A- ALVOED, pnii^TEn.

H'CnSA 4 SIILLER, STERKOTYPEnS.

•l»

4 f \

PEEFACE.

In all ages of the world, and in all countries, men have in dulged in"so cial drinks." They have al ways possess ed themselves ofsome popu lar beverage apart from water and those of the breakfast and tea table. "Whether it is judicious that mankind should con

tinue to indulge in such tliiiig.s, or whotlier it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. Wo simply contend that a relish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that ho, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this little volume to the public. We do not propose to persuade any man to drink, for instance, a punch, or ajulep, or a cocktail, who has never happened to make the acquaint ance ofthose refreshing articles under circumstances calculated to induce more intimate relations; but we do propose to instruct those whose "in timate relations" in question render them somewhat fastidious, in the daintiest fashions thereunto pertaining. We very well remember seeing one day in London,in the rear of the

4

PREFACE.

Bank of England, a small drinking saloon that had been set np "by a peripatetic American, at the door of which was placed a board covered with the unique titles of the American mixed drinks supposed to be pre pared wthin that limited establishment. The "Connecticut eye-open ers" and "iUabama fog-cutter.s," together with the "lightning-smashes" and the "thunderbolt-cocktails," created a profound sensation in tho crowd assembled to peruse the Nectarian bill of fare, if they did not produce custom. It struck us, then, that a list of all tho social driuks —the composite beverages, if we may call them so—of America, would really be one of the curiosities of jovial literature; and tlrat if it was combined with a catalogue of the mixtures common to other nations, and made practically useful by the addition of a concise description of the various processes for "brewing" each, it would bo a "blessing to mankind." There would be no excuse for imbibing,with such a book at hand, the "villainous compounds" of bar-keeping Goths and Vandals, who know no more of the amenities of hon vivant e.xistence than a Hot tentot can know of the bouquet of champagne. "There's philosophy," says Father Tom in tho drama,"oven in a jng of punch." "We claim tho credit of "philosophy teaching by example," then, to no ordinary extent in the composition of this volume; for our index exliibits the title of eighty-six different kinds of punches,together with a universe of cobblers, juleps,bitters, cups,slings, shrubs,&c.,each and all of which the reader is carefully educated how to concoct in the choicest manner. For the perfection of this education, the name, alone, of Jerry Thomas is a sufficient guarantee. He has travelled Europe and America in search of all that is recondite in this branch ofthe spirit art. He has been the Jupiter Olympus of the bar at the Metropolitan Hotel in this city. He was the presiding deity at the Planter's House, St. Louis. He has been the proprietor of one of the most recherche saloons in New Orleans as w^as in New ITork. Hisvery name is synonymous in the lexicon of mixed drinks, with all that is rare and original. To the "Wine Press," edited by F. S. Cozzens, Esq., we are indebted for the composition of several valuable punches, and among them we may particularize the celebrated "Nuremburgh," and the equally famous "Philadelphia Fish House" punch. The rest we owe to the inspiration of Jerry Thomas himself, and as he is as inexorable as the Medos and Persians in liis principle that no excellent drink can be made out of any tiring but excellent materials, we conceive that we are safein assert7 ing that whatever may bo prepared aher his instructions will be able to speak eloquently for itself. "Good wine needs no bush," Shakespeare tells us and over one of Jerry's mixtures eulogy is quite as redundant.

}

V

CONTENTS.

This Table of Contents refers to the Nitmber op each Kectpb,and not to ike nnmher of the pages, ^or the Table of Contents to the"AIaxual fob the Man- UFACTUBB OF CoBDiALS, SYBors^ &c.," 566 page 233.

BKCIPE

RECIPB

Bottle of Champagne Cocktail

110 106 21T 216 199 166 lOT 103 116 140 150 5 127 16T 158 136 142 213 133 169 199 164 163 162 94 89 215

Absinthe,TTow to drink.

210

Brandy Cocktail

A la Ford,Punch

26 67 73

Brandy and Gum

" I'omain, Punch

" Soda

Alo Punch

" Flip

147 129

" Bum Punch Burnt and Peach

" Sangrarec

Champarellc

Apple, Pine,Punch

IS

Cocktail

" Toddy " Punch

132

" Fancy

72

A Protestant Bishop

183 ISO 212

Cnista.

Archbishop 'Arf-aiuKarf

Fix

Flip

Julep

An*ack

50 51 52 80

Poney of

" Punch

Punch

2 8

" " another method.

" for a Party

Auld Man's Milk

Sangaree

Badminton

195 171

Scaffa Shrub Sling Smash

Balaklava Nectar

Baltimore Egg Nogg.

84 70 53

Barbadocs Punch

Sour

Bimbo Punch

Straight

Bishop,& laPrusse... " another recipe " a Protestant....

178 179 183 103 219 200 197 192

Toddy

Brunow,Cup,^ la

Burnt Brandy and Peach

Bitters, Decanter . " and Sherry

Black Stripe Blue Blczcr

Caf6,Faivrc's Pousse

" Parisian " Saptina's

Bottled Velvet

CONTKi^ITS.

BECIPE

BECIPF.

Crusta,The

105 117 169 172 173 193 186 191 109

Canadian Punch

48 65 66

Capillaire

" "Whiskey

Cup,it la Brunow.

" another method

Captain Marryatt's Kccipo for Mint Julep

" hiarmora " "Wyndham

87

Cardinal

181 100

Cup,Chablis.

♦ Catawba Cobbler

".Claret

Century Club Punch

69

" " it la Lord Saltoun

Chablis Cup

193

" " Champagne

Champagne Cobbler

99

" " Porter Curafoa,English

1S7 1S3

" Cocktail

110 193

" Cup

" Punch

20

" or Claret Cup,it la Bru- now

Currant EiForvosclng draught

235 150 155 109

169

» " Shrub

" Punch

12

" " "White

Champarelle, Brandy

166 154 194

Czar,Nectar for the

Cherry Shrub Cider Nectar

Decanter -Bitters, "Jerry Thomases Own"

" Punch

74

123

D'Orsay Punch Draught Lemonade Drink fur Dog Days. " " Families

Claret Cobbler

102 ISO

232 229 2"3

" Cup

" " i la Bninow

^169

" " h la Lord Saltoun

191 124

Dry Punch

37

" Mulled " Punch

14

Duke of Norfolk Punch 00 " " » another method 60

Cobbler,Catawba

100

" Champagne

99

Effervescing Draught

235 213 "3

" Claret « llock

102 101 103

Egg and Sherry

KggFlip

" Sauteine " Sherry

93 97

" another method

1"^''

EggNogg

SO, a

" The

" "Whiskey

104 106 107 no IQS 112 Ill 113 114 115

" Baltimore " for a Party

54 53 36 32

Cocktail,Bottle of Brandy

" Brandy

" General Uurrison^s

" Champagne " Fancy Brandy

Hot

" Sherry

30

" " Gin

Eggs,Mulled "Wine without

120

" Gin

" " " with 121 " " " with the white of 122 English Onrapoa 138 Milk Punch 24 " another mctho(L 25

" Japanese " Jersey

" Soda " The

105 109

" "Whiskey

Cold Punch

54

Faivrc's Pousse Caf6 Fancy Brandy Cocktail

liH 103 101 HI 139 140 141 46

" "Whiskey Punch..

7

Columbia Sl:in

...... 206

" Drinks

Copenhagen

1^4 172 173 Hq

" Gin Cocktail

Crimean Cup,h la Marmora " " " "Wyndham

Pisli-houBG Punch,Philadelphia

Fixes and Sonrs

Crusta,Brandy

Fix,Brandy

" Gin

ng

" Gin

CONTENTS.

RECITE

RECIPE

Imperial Punch 41 " Raspberry "Whiskey Punch 77 Indian Punch, West 69 Irish Whiskey Punch. 6 Italian Lemonade .. 189

Fix,Santa Crnz Flannel,Yard of

141 148 147 150 143 149 144

Flip, Ale

" Enmdy.

" Egg

" " another method ** Nocus and Shrub

Japanese Cocktail

113

Jelly, Punch

27

" Rum

"145

"Jerry Thomas'sOwn Bitters"

193 114

" " another method

146

Jersey Cocktail

Juleps, Remarkson

i.. 87

General Harrison's Eg:g No^. 85 Gin and Pino 202 " " Tansy 203 " " "Wormwood 204 " Cocktail Ill " " Fancy 112 " Crasto IIS "Fix 141 " Julep 90 " Punch 10 " " b}'Soyor. 11 *' " for bottling 23 " Sangnreo 128 " Sling ISS " Smash 95 " Sour 143 " Straight 214 " Toddy 135 Ginger Lomonado 227 " Wine 236 Glasgow Punch 29 Gothic Piirtch 62 Grassot Punch 44 Gum and Brandy 217

Julep,Brandy'

89 90

" Gin

" Mint, Captain Marryatt's-Re cipe for

87 83 92 91

" Mint

" Pineapple " Whiskey

Kirschwnsser Punch

78

Knickerbocker

184

L'Amonr,Pousse La Patria Punch

165

88

Lemonade

222 232 224 227 139 226 223

" Draught

" Fine,for Parties

" Ginger " Italian " Oj*geat

" Plain

Powders

231

Light Guard Punch

45

Lion,White Locomotive

176 177

Louisiana Sugar-house Punch

86

Harrison's Egg Nogg,General

85

Hock Cobbler

101 198 201

Marmora,Cup, la. Milk Punch,English • 24 " " " Another method. 25 u u 22 » " Hot 23 " White Tiger's 175 Mint Julep '• 88 " " Capt.Marryatt*s Recipefor 87 Mississippi Sugar-housePunch 4 Mulls and Saiigarees 119 Mulled Claret, tl la Lord Saltoun 124 " Wine in Verse 123 " " -withoutEggs 120 " " -with " 121 " " " the white ofEggs 122 172

" Cup

Honeyand Peach

Hot Brandy and Rum Punch

5

" Keg Nogg " Miik Punch

82 23

" Ruin

208 1S5 207 187

" Rumfustian " Spiced Rum "" Whiskey Sling « " Punch

9 8 6

a " " Scotch " « " Irish

Ice and Sherry

220 ^33

Imperial Drink forFamilies

CONTEi^TS.

BEOIPE

BECirs Punch Arrack, another method 52 Barbadocs. 70 Bimbo \ 53 Brandy 2 " for a Party...*: 8 and Rum,Hot. 5 Canadian 43 Century Club 59 Champ.agno 12 Cider 74 CInret 14 Cold 54 " Whiskey T Curapoa 20 D'Orsay 79 Dry 87 Duke of Norfolk 60 English Milk 24 " " another way.... 25 Gin 10 "by Soycr 11 "for bottling 28 Glasgow 20 Gothic 62 Gr.assot 44 Hints about 1 Hot Brandy and Rum 5 " Milk 23 Imperial P^aspberry Whiskey 77 41 Irish WTiiskcy 6 Jelly 27 KlrscUwassor 78 La Patrla 38 Light Guard 45 Louisiana Sugar-hoase 36 Milk 22 " Hot 28 Mississippi 4 National Guard 33 Nectar.... 75 Nonsuch 47 Norfolk CO Nuremburg 55 Orange 76 Orgeat 19 Oxford 68 Philadelphia Fish-house 46 Pineapple.... 18 Port Wine 16 Queen 61 Raspberry ; 82

National Guard Punch

88

Nectar,Balaklflva.

171 194 109

" Cider

** fur the Czar

" Punch " Soda

75

228

"

284

Negns,Flip and Shrub

144

" PortTVine 161 " '* " another way 152 " Soda 153 Nogg,Egg. 81^ " " Baltimore 84 " " for a Party 83 ** " General Ilarrlson's 86 " Hot...., *82 " " Sherry 86 Nonsuch Punch 47 Norfolk Punch,Duke o£ 60 " " " another way. 60 Nuremburg Punch 55

Orangeade

225 285

Orange Effervescing Draught.

Punch

76

Orgeat Lemonade

226

" Punch

19 68

Oxford "

Parisian Pousse Caf6

163 199 201

Peach and Btirncd Brandy

" " Huney

Philadelphia Flsh-houscPunch

46 92 18

Pineapple Julep

" Punch

Pine and Gin

202 182 180 130

Pope

Porterce

Porter Sangarco Port Wine Negus

151 " " " another method... 152 " " Punch 16 Pousse Cafe, Faivros 164 " " Parisian 163 " " Santina's 162 " L'Amour 165 Pmsse, Bishop, h la 178 Punch,k la Ford 26 " " Remain 67 " Ale 73 " Apple 72 " Arrack 51

CONTENTS.

BSCIPB

nsorpE Punch,Haspbony,Imperial"Whiskey 77 " Kcgenrs 80 " " another way 81 " Rochester 40 " Rocky Mountain. 43 " Roman 21 " Koinain, il la. C7 " Royal 5S " Ruby 67 Rum, Hot. 6 Sautcrno 15 Scotch Whiskey 8 Sherry 18 Sixty-Ninth Regiment 85 Spread Eagle 89 St. Charles 34 Tea C3 Tip-Top 49 Thirty-Second Regiment.. 42. Uncle Toby G4 United Service 50 Vanilla 17 Victoria 42 West Indian 69 Whiskey 9 " *Cold 7 " Irish C " Scotch 8 Yorkshire 71 Raspberry,Effervescing Drink 235 " Punch 32 " Shrub 157 " Whiskey Punch 77 Ratafias 170 Regent's Punch 80 " " another Recipe 31 Regiment Punch,Seventh 83 " " Sixty-Ninth 85 " " Thirty-Second.... 42 Rhine Wine and Seltzer Water 211 Rochester 40 Rocky Mountain Punch 43 Roman Punch 21 Roinain, la Punch 07 Royal Punch 68 RubyPunch 57 Rum and Brandy Punch,Hot 5 Rum Flip 145 1* Queen Punch. Quince Liqueur 01 190

Rum Flip,another method

140 1S5 208 207 159 100 129 127 123 130 125 126 119 141 143

Rumfustian Rum,Hot

" "spiced " Shrub

" " English

Sangaree, Ale

" Brandy

" Gin

" Porter

" Port AVine

" Sherry

Sangarces and Mulls

Santa Cruz Fix

" Sour

Santin.a'sPousse Cafd

162 103

Sautcrno Cobbler

" Punch

15

Scaffa,Brandy-

167

Scotch Whiskey Punch

8

Skin 205 Seltzer Water and Rhino Wine 211 Seventh Regiment Punch 33 Sherbet 230 " Lemon 282 " for Punch 26 Sherry and Bitters 219 " Egg 218 " " Ice 220 " Cobbler 93 " Egg Nog S6 " Punch 13 " Sangaree 126 Shrub,Brandy 153 " Cherry 154 " Currant 156 " English Rum 160 " Negus, and Flip 144 " Raspberry 157 Rum 159 " White CuiTant 155 Sixty-Ninth Regiment Punch 35 Skin, Columbia 206 " Scotch Whiskey 205 Sleeper I68 Sling, Brandy 186 " Gin 133 " HotWhiiikey 137 Slings and Toddies 131 Smash,Brandy 94 " Gin 96

10

CONTENTS.

RECTPE

BECIPK

Smash,The

98 96

"Whiskey Julep

91

" "Whiskey

" Punch

9 7

Soda and Brandy

216 115 22S 153 142 143 143 139 207

" " Cold

**

" Imperial Raspberry 77

" Ck>cktail " Nectar " Negus Sour, Brandy

*

" " Irish

6 8

**

" Scotch

" Skin, Scotch " Sling,Hot

205 187 184 155 176 175 100

" Gin

" Santa Cruz Sours and Fixes Spiced Kum,Hot Spread Eagle Punch

" Toddy

White Currant Shrub

" Lion

39

" Tiger's Milk

Wine Cobbler,Catawba " " Champagne

Stone Fence Stone Wall

*.

209 216

99

St Charles Punch 34 Strawberry Effervescing Draught... 235 Sugar-house Punch,Louisiana. 36

" " Claret " " Hock " " Sherry

102 101

98

" Cocktail, Champagne

110 109 160 236 124 123 121 80

" Cup,Champagne

Tanscy and Gin

203

" " Claret

Tea Punch

63

" Egg Nogg, Sherry

Tiger^s Milk,White

175

Tip-Top Punch

49 42

" Ginger

Thirty-Second Regiment

« Mulled Claret " " in Verse " " with Eggs " " without Eggs

Toddies and Slings

181 132 183 135 134

Toddy, Apple

120 " " with white ofEggs 122 " Negus, Port 151 " " " another method... 152 " Punch,Champagne 12 " " Claret 14 " " Port 16 " " Sauterno 15 " " Sherry 13 " Sangarce,Port 123 " Sherry 126 Wine,Seltzer Water and Rhino.. 211 Wyndham,Crimean Cup,it la 173

" Brandy

" Gin

t,

" Whiskey

Tom and Jerry

: 174

Uncle Toby Punch United Service Punch

64 56

VanillaPunch Velvet, Bottled Victoria Punch

17

192

42

WestIndian Punch Whiskey Cobbler

69

104 109 117

Yard ofFlannel Yorkshire Punch

148

" Cocktail « Crusta

71

THE

BAR-TENDER'S GUIDE,

ANB

BON-VIYANT'S COMPANIOJf.

1. PUNCH.

To make punch of any sort in perfection, the amhrosial *' essence of the lemon must be extracted by rubbing lumps ofsugar on the rind,which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. I |

This, and making the mixture sweet and strong, using tea instead of water,and thoroughly amalgamating all the com pounds,so that the taste ofneither the bitter, the sweet,the sjurit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice. In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog, &c., the other way. The precise portions of spirit and water, or even of the acidity and sweetness,can have no general rule,as scarcely two persons make punch alike.

bkandy piTxcn.

12

2. Brandy Punch. (Use large bar glass.) ^

1 table-spoonftil ra.spberry syiup. 2 do. white sugar.

1 wine-glass water. 11 do. brandy, a small-sized lemon. 2 slices oforange, 1 piece of pine-aiDple. Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw. 3. Brandy Punch.

(For a party oftwenty.)

1 gallon of water. 3 quarts of brandy.

13

nOT BRANDT AND HUM PCNCH.

pint of Jamaica rum. 2 lbs. of sugar. Juice of 6 lemons. ranges sliced. 1 pine-apple, pared,and cut up. 1 gill of Cura9oa. 2 gills of raspberry syrup. Ice, and add berries in season. Mix the materials "well together in a large bowl,and you have a splendid punch. ♦ 4. Mississippi Punch.

(Uso lar^j'c bur glass.)

1 wine-glass of brandy. A

do. Jamaica rum.

A

do. Bourbon whiskey.

^ do, water. table-spoonful ofjjowdered white sugar. A of a large lemon. Fill a tumbler with shaved ice.

The above must be well shaken, and to those who like their draughts "like Imked sweetness long drawn out," let them use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season.

5. Hot Brandy and Rum Punch. (For a i>arty offifteen.)

1 quart of Jamaica rum. 1 do. Cognac brandy. 1 lb. of white loaf-sugar, 4 lemons. 3 quarts of boiling water. 1 teaspoonful of nutmeg.

u

COLD WHISKEi* PUNCH.

Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; add the ingredients well together, pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. As we have before said, it is very im portant, in making good punch,that all the ingredients are thoroughly incoi'poratcd; and, to insure success, the process of mixing must be diligently attended to. Allow a quart for four persons; but this information must be taken ciim grano salis;for the capacities of persons for this kind of beverage are generally supposed to vary con siderably, 6. Irish "Whiskey Punch. This is the genuine Irish beverage. It is generally made one-thii'd pure whiskey, two-thirds boiling water,in which the sugar has been dissolved. If lemon punch, the rind is rubbed on the sugar, and a smaU proportion of juice added before the whiskey is poured in. This beverage ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. la this way,the materials get more intensely amalgamated than cold water and cold whiskey ever get. As to the beautiful mutual adaptation ofcold rum and cold water,that is beyond all praise, being one of Nature's most exqiusite achievements. (See"Glas gow JPunch" No. 29.) * Irish whiskey is not fit to drink until it is three years old. The be.=t whiskey for this purpose is Kenahan's LL whiskey. 7. Cold Whiskey Punch. (For a party.)

GIX PUNCH.

IS

8. Scotch Whiskey Punch. Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiliug w.'iter. As it requires genius to make whiskey puneh, it would bo impertinent to give proportions. (See "iSj^reacl J£ugle Punch^'' No. 39.)

9. Whiskey Punch.

(Use small bar glass.)

1 wine-glass whiskey (Irish or Scotch). 2 do.. boiliug water. Sugar to taste.

Dissolve the sugar well with 1 wine-glass of the water, then pour in the Avhiskey,and add the balance ofthe water, sweeten to taste, and put in a small piece of lemon I'ind, or a thin slice of lemon.

10. Gin Punch.

(Use largo bai* glass.)

1 table-spoonful ofraspbei-ry syrup. 2 do. do. white sugar. 1 wiue-glass of water. I2 do. gin.

'

1 small-sized lemon. 2 slices of orange. 1 piece of pine-apple. Fill the tumbler with shaved ice. Shake well,and ornament the top with berries in season. Sip through a glass tube or straw.

16

BHEEEY PUNCH.

11. Gin Punch.

(From a recipe by Soyer.)

J pint of old gin. 1 gill of maraschino.

Thejuice oftwo lemons. The rind ofhalfa lemon. Four ounces ofsyrup.

*

1 quart bottle of German Seltzer water. Ice well.

12. Champagne Punch. (Per bottle.)

1 quart bottle of wine. ilb. ofsugar. 1 orange sliced.

The juice of a lemon. 3 slices of pine-apple. 1 wine-glass of raspberry or strawberry syrup. Ornament with fruits in season, and serve in champagne goblets. This can be made in any quantity by observing the pro portions of the ingredients as given above. Four bottles of wine make a gallon, and a gallon is generally sufficient for fifteen persons in a mixed party. For a good cham pagne punch,see '■'■Rocky Moimtain Pu7ich" No. 43. 13. Sherry Punch. (Use large bar glass.) 2 wine-glasses of sherry.

'

1 table-spoonful of sugar. 2 or 3 slices of orange. 2 do. do. lemon.

^ f

Fill tumbler with shaved ice, shake well, and ornament with berries in season. Sip through a straw.

17

VAKU.LA PCA'CH.

14. Claret Punch.

(Uso largo bar glass.)

1|table-spoonful ofsugar. 1 slice oflemon. 2or 3 do.orange.

Fill the tumbler T\ ith shaved ice, and then pour in your claret, shake ■well, and ornament with berries in season. Place a straw in the glass. To make a quantity of claret punch, see '■^Imperial Punch" No. 41. 15. Sauterne Punch. (Use large bar glass.) The same as claret pimch, using Sauterne instead of claret. 16. Port "Wine Punch. (Uso largo bar glass.) The same as claret punch, using i^ort wine instead of claret, and ornament with berries in season.

17. Vanilla Punch. (Use largo bar glass.)

1 table-spoonful of sugar. 1 wine-glass of brandy. The juice of J of a lemon.

Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor with a few drops of vanilla extract. This is a delicious drink, and should be imbibed through a glass tube or straw.

]8

OKGEAT PUNCH.

18. Pine-Apple Punch.

(For a party often.)

4 bottles ofchampagne. 1 piqt of Jamaica I'um.

1 do. brandy. 1 gill of Cura9oa. Jnice of4 lemons. 4 pine-apples sliced. Sweeten to taste with pulverized white sugar.

Put the pine-apple with one pound of sugar in a glass bowl, and let them Stand until the sugar is well soaked in the pine-apple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour,then add the champagne. Place a lai-ge block of ice in the centre ofthe bowl,and ornament it with loaf sugar, sliced orange, and other fruits in season. Serve in champagne glasses. Pine-apple punch is sometimes made by adding sliced pine-apple to brandy punch.

19. Orgeat Punch.

(ITbo large bar glass.)

1^ table-spoonful of orgeat syrup. 1^ wine-glass of brandy.

Juice ofi a lemon, and fill the tumbler with shaved ice. Shake well, ornament with berries in season, and dash port wine on top. Place the straw, as represented in cut of mintjulep.

19

MILK rUKCll.

20. Curacoa Punch.

(Uso large b.ir glass.)

1 table-spoonful of sugar. 1 wine-glass of brandy, j do. do. Jamaica rum. 1 do. do. water. 1 pony glass of Curajoa. The juice of half a lemon.

Fill the tumbler with shaved ice, shake well, and orna ment M'ith fruits of the season; sip the nectar through a straw.

21. Romaii Punch. (Uso largo bar glass.)

1 table-spoonful of sugar. 1 do. do. raspberry syrup. T tea-sj)oouful of Cura9oa. 1 wine-glass of Jamaica rum.

i do. do. brandy. The juice of half a lemon.

Fill with shaved ice, shake well, dash with port wine, and ornament with fruits in season. Imbibe through a straw.

22. Milk Punch.

(Uso largo bar glass.)

1 table-spoonful offine white sugar. 2 do. water. 1 wine-glass of Cognac brandy, a do. Santa Cruz rum. a Tumblerful of shaved ice. Fill with milk, shake the ingredients well together, and grate a little nutmeg on top.

20

ENGLISH MILK PUNCH,

23. Hot Milk Punch.

(UsG largo bar glass.)

Tiiis punch is made the same as the above, with the ex ception that hot milk is used, and no ice. 24. English Milk Punch. Put the following ingredients into a very clean pitcher, viz.: The juice ofsix lemons. The'rind oftwo do. 1 lb. ofsugai*. 1 pine-apple, peeled, sliced and pounded. 6 cloves. 20 coriander seeds. 1 small stick of cinnamon. 1 pint of brandy. 1 do rum. *l gill ofarrack. The boiling water to be added last; cork this down to prevent evaporation, and allow these ingredients to steep for at least six hours; then add a quart of hot milk and the juice of two lemons; mix, and filter through a jelly- bag; and when the punch has passed bright, put it away in tight-corked bottles. This punch is intended to be iced < for drinking. 25. English Milk Punch. (A^6ther method.) This seductive and irectareous drink can also be made by the directions herewith given: To two quarts of ■\yater add one quart of milk. MIy one A ... ^ ^ * See No. 50. § fit' 1 cup ofstrong green tea. 1 quart of boding water.

21

PCNCn A LA FOED.

quart of old Jamaica rum with two ofFrench brandy,and put the spirit to the milk, stirring it for a short time; let it stand for an hour, but do not suffer any one of delicate appetite to see the melange in its present state,as the sight might create a distaste for the punch when perfected. Filter through blotting-paper into bottles; and should you find that the liquid is cloudy, which it should not be, you may clarify it by adding a small portion of isinglass to each bottle. The above receipt will furnish you with half a dozen of punch. The late General Ford, who for many years was the commanding engineer at Dover, kept a most hospitable board, and used to make punch on a large scale, after the following method: He would select three dozen of lemons, the coats of which were smooth, and whose rinds were not too thin; these he would peel with a sharp knife into a large earthen vessel, taking care that none of the rind should be detach ed but that portion in which the cells are placed, contain ing the essential oil; when he had completed the first part of the process, he added two pounds of lump-sugar, and stirred the peel and sugar together with an oar-shaped piece of wood,for nearly half an hour,thereby extracting a greater quantity of the essential oil. Boiling water was next poured into the vessel, and the Avhole well stirred, until the sugar was completely dissolved. Thelemons were then cut and squeezed,the juice strained from the kernels; these were placed in a separate jug, and boiling water poured upon them, the- general being aware that the pips were enveloped in a thick mucilage,full offlavor; halfthe 26. Punch h la Ford. (A recipo from Benson E. Esq.,nuthor of Ejyicufc''^ Ahnntiac^

-TZT'

22

PUNCH JELLY.

lemon juice was now throYui in; and as soon as the ker nels -were free from their transparent coating,their liquor was strained and added. The sherbet was now tasted; more acid or more sugar applied as required, and care taken not to render the lemonade too waterjL "Rich of the fruit, and plenty of sweetness," was the general's maxim. The sherbet was then measured,and to every three quarts a pint of Cognac brandy and a pint of old Jamaica rum were allotted, the spirit being well stirred as poured in; bottling immediately followed, and, when completed, the beverage was kej)t in a cold cellar, or tank, till required. At the general's table I have frequently drunk puncli thus made, more than six months old; and found it much improved by time and a cool atmosphere. 37. Punch Jelly. Make a good bowl of punch, 3, la Ford, already de scribed. To every pint of punch add an ounce and a half ofisinglass, dissolved in a quarter ofa pintof water(about half a tumbler full); pour this into the punch whilst quite hot, and then fill your moulds,taking care that they are not disturbed until the jelly is completely set. Orange, lemon, or calfs-foot jelly, not used at dinner, can be converted into punch jelly for the evening, by fol lowing the above directions, only taking care to omit a portion ofthe acid prescribed in making the sherbet. This preparation is a very agreeable refreshment on a cold night, but should be used in moderation; the strength ofthe punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex,have been tempted to partake so plentifully of it as to render them somewhat qnfit for waltzing or quadrilling after supper.

23

ricgent's punch.

28. Gin Puncli. (J'or 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,wUl be found an economical and excellent summer drink.

29. Glasgow Puncli.

(From a reclpo in the possossion ofDr.Shclton Mackenzie.)

Melt lump-sugar in cold water,with the juice ofa couple of lemons, passed through a fine hair-strainer. This is 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 around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done,the punch is made. Imbibe.

30. Regent's Puncli.

(For a party oftwenty.)

The ingredients for this renowned punch are 3 bottles champagne. 1 do. Hockheiuier. 1 do. Cura9oa. 1 do. Cognac. 1 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.

24 NATIONAL GUARD SEVENTH REGIMENT PUNCH.

31. Regent's Puncli.

(Another recipe.)

(From VntBordtauai Wirie and Liquor Guide.) li pint, each, strong hot green tea, lemon juice, and capillaire.* 1 pint, each, rum, brandy, arrack, and Curajoa. 1 bottle ofchampagne; mix,and slice a pine-apple into it. For still another method ofcompounding this celebrated punch, see recipe bTo.295,in '■'■The Manualfor the Manu facture of Cordials, etc.," in the latter part of this work. 32. Raspberry Punch. (From arecipe in the Bordeaux Wine andLiquor Guide.) lA gill of raspberry juice, or vinegar. f lb. lump-sugar. 3^ pints of boiling water. Infuse half an hour, strain, add A pint of porter, f to 1 pint, each, of rum and brandy (or either to 2 pints), and add more warm water and sugar, if desired weaker or sweeter. A liqueur of glass of Curajoa, noyau, or maras chino, improves it. 33. National G-uard 7th Regiment Punch. (Use large bar glass.) 1 table-spoonful of sugar. The juice of a j of a lemon. 1 wine-glass of brandy. 1 do. do. Catawba wine. Flavor with raspberry syrup. Fill the glass with shaved ice. Shake andmix thorough. * See recipes Nos. 65 and 66.

I P'M»>'

DRY PUNCH.

25

ly, then ornament with slices of orange, pineapple, and berries in season, and dash with Jamaica rum. This de licious beverage shoidd be imbibed through a straw.

34. St. Charles'Punch.

(Use largo bar gloss.)

1 table-spoonfid of sugar. 1 wine-glass of port wine. 1 pony do. brandy. Thejuice of ^ of a lemon. Fill the tumbler with shaved ice, shake well, and orna ment with fruits in season, and serve with a straw.

35. 69th Regiment Punch. (In earthen mng.)

■j wine-glass of Irish whiskey. i do. do. Scotch do. 1 tea-spoonful of sugar.

• "

' '

1piece of lemon. 2 wine-glasses of hot water. This is a capital punch for a cold night.

36. Louisiana Sugar-House Punch. (From a recipe in the possession of Colonel T. B. Thorpe.)

To one quart of boiling syrup, taken from the kettles, add whiskey or brandy to suit the "patient." Flavor Avith the juice of sour oranges. 37. Dry Punch. (From a recipe by Santina^ the celebrated Spanish caterer.) 2 gallons of brandy. 1 do. water. ^ } do. tea.

20

kochestee punch.

I pint of Jamaica rum, i do. Curagoa. Jnice of six lemons. II lb. -white sugar.

Mix thoroughly, and strain, as already described in the recipe for "-PuncK d la Ford,'' adding more sugar and lemon jiuce, if to taste. Bottle,and keep on ice for three or four days, and the punch will he ready for use,hut the longer it stands, the better it gets.

38. La Patria Punch. (Fortt party of twenty.)

(From arecipe in the possession of H.P.Leland,Esq.)

3 bottles of champagne,iced. 1 bottle of Cognac. 6 oranges. 1 pineapple.

Slice the oranges and pineapples in a bowl, pour the • Cognac over them, and let them steep for a couple of hours,then in with the champagne and serve immediately.

89. The Spread Eagle Punch.

1 bottle of Islay whiskey. 1 bottle Monongahela. Lemon peel, sugar and—^boiling water at discretion.

40. Rochester Punch.

(For a party of twenty.)

(Froni ft recipe in the possession of Eoswell Hart,Esq.)

2 bottles of sparkling Catawba. 2 do. do. Isabella. 1 do. Sauterne.

THIETT-SECOND KEGOIENT OE TICTOEIA PUNCH. 27 2 wine glasses of maraschino. 2 do. do. Curajoa. Fill the tranquil bowl with ripe strawberries. Should the strawberry season be over, or under,add a few drops of extract of peach or vanilla.

41. Imperial Puncli.

1 bottle of claret.

*

1 do. soda-water.

. , ''

4 table-spoonfuls of powdered white sugar. i teaspoonful of grated nutmeg. 1 liqueur glass of maraschino. Abouti lb. of ice. 3 or 4 slices of cucumber rind. Put all the ingredients into a bowl or pitcher and mix well.

42. Thirty-Second Regiment or Victoria Punch.

(For a party of twenty.)

(Recipe ftom the late Wm.H.Herbert,Ksq.)

6 lemons,in slices. 1 gallon of brandy.

»

1 do. Jamaica rum. 1 lb. of white sugar. IJ quart of water. 1 pint ofFoiling milk.

Steep the lemons for twenty-four hours in the brandy and rum; add the sugar, water and milk, and when well mixed, strain through ajelly-bag. This punch may be bottled, and used afterward hot or cold. Half the above quantity, or even less, may be made, as this recipe is for a party oftwenty.

28

PITNCII GRASSOT.

43. Rocky Mountain Punch.,

(For a mixed par^ of twenty.)

(From a recipe in the possession of Major JamesFoster.)

This delicious punch is compounded as follows: 5 bottles ofchampagne. 1 quart of Jamaica rum. 1 pint of maraschino. 6 lemons, sliced. Sugar to taste.

IVfiY the above ingredients in a large punch-bowl,then place in the centre ofthe bowl a large square block ofice, ornamented on top with rock candy, loaf-sugar, sliced lemons or oranges,and fruits in season. This is a splendid punch for New Tear's Day.

44. Punch Grassot.

(The following recipe was given by M.Grassot,the eminent French comedian of the Palaii Royal, to Mr. Howard Paul, the celebrated "Entertainer," when per forming in Paris.)

1 wine-glass ofbrandy. 5 drops of Cura9oa. , 1 do. acetic acid. 2 teaspoonfuls ofsimple syrup. 1 teaspoonful ofsyrup of strawberries. J- ofa pint of water. The peel ofa small lemon, sliced.

Miv,serve up with ice, in large goblet, and, if possible, garnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot.

NON-SUCH PUNCH.

29

45. Light G-uaxd Punch.

(For a party oftwenty.)

3 bottles ofchampagne. 1 do. pale sherry.

1 do. Cognac. 1 do. Santerne. 1 pineapple, sliced. 4lemons, do Sweeten to taste, mix in a pimcb-bowl, cool with a large lump ofice, and serve immediately.

46. Philadelphia Fish-House Punch.

(From a recipe in the possession of Charles G.Leland,Esq.)

y.'

1- pint oflemon juice. J lb. of white sugar.

\

1 pint of mixture.* 24 pints ofcold water. The above is generally sufficient for one person.

47. Non-Such Punch.

6 bottles of claret. 6 do. soda-water. 1 do. brandy. 1 do. sherry. 1 pint ofgreen tea. Juice ofthree lemons.

, -

,

*

'

1 of a pineapple cut up in small pieces. Sweeten with white sugar to taste. Strain a b -ctle im mediately. Keep for one month before using. ♦ To make this mixture,take i pint of peach brandy,ipint ofCognac brandy,and i pint ofJamaica rum.

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