1864 Bar Tender's Guide price $2 00 by Jerry Thomas

REGEirr's

23

28. G*iai 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 kejit in a cool cellar or cistern, will be foiiTid an economical and excellent summer drink.

29. G-lasgow Punch. (From ft recipe In the possession of Dr.Shelton Mackenzie.)

Melt lunip-sug.ar in cold water,with the juice ofa couple of lemons, passed through a fine hair-strainer. This is sherbet, and must bo well mingled. Then add old Ja maica rum—one part of rum to five of sherbet. Cut a couple oflimes in two,and run e.ach section rapidly around the edge of tlie jug or^bowl, gently squeezing in some of the delicate acid. This done, tlie punch is made. Imbibe,

30. Regent's Punch.

(For.1 party oftwenty.) The ingredients for this renowned punch are

*

3 bottles champagne. 1 do. Hocklieimer.

1 do. Ourafoa. 1 do. Cognac. ^ do. Jamaica rum. 2 do. Madeira. 2 do. Seltzer, or plain soda-water. 4 lbs. bloom raisins.

To whicli add oranges, lemons,rock candy, and instead of water, gi-een tea to taste. Refrigerate with all the icy power of the Arctic.