1862 The Bartender's Guide price $2,50 by Jerry Thomas

185

PUNCH, RDM.

294. Punch, d'Orsay.

24 lemons, the yellow rinds only. - 24 oranges, do. do. do. Cut; macerate for 24 hours with 4 gahons of fourtli- proof brandy (see No. 5) ; then make a syrup of 12 lbs. of sugar boiled (see No. 7) with 6 gallons of water and the juice of 24 oranges and 12 lemons ; skim and mix all together and filter. (See No. 3.)

t*unch, Regent.

295.

14 lemons, the rinds only. 14 oranges, do. do. 18| drachms of ground cinnamon. 1 do. do. cloves. 2 do. do. vanilla. Cut ;

macerate for 24 hours with 2 gallons of pure Cog nac, and 2 gallons of pure Jamaica rum (see No. 5). Strain, press, and add 12 lbs. of sugar, boiled with G gallons of water ; skim, and add to the syrup 2 ounces of green tea let it cool, and add the juice of GO lemons and 14 oranges. FUter. (See No. 3.)

296. Punch, Roman.

- The juice of 84 lemons must be beaten to a froth with 42 eggs ; then add to it 1^ gallon of boiling syrup, 1^ gallon of Cognac, 1^ gallon of Jamaica rum, 2 gallons ot sherbet, mai-ascliino (see No. 329), and 1 gallon of maras- quino di Zara. (See No. 282.)

297. Punch, Rum. (Essence of.^

531^ lbs. of sugar. 3| gallons of water.