1869 Cooling Cups and Dainty drinks by William Terrington

217

Regent's Punch.

let it digest two days

nutmeg into 1 pint of rum ;

sugar

add pint of water ;

to

sufficient

strain

;

taste.

Brandy Punch. — An American Sensation . Tablespoonful raspberry syrup, mixed with 1 gill of water, and 2 tablespoonfuls of white sugar; juice of d lemon and 1 orange, strained ; add slice of pine-apple and 1 gill of brandy ; fill the tumbler with shaven ice. Ruby Punch. — Dissolve in 3 pints of weak green tea lib. of sugar; add strained juice of 6 lemons, 1 pint of arrack, and 1 pint of port wine ; sweeten to taste. Russian Punch. — Same as Ruby ; but use gill of Kiimmel instead of the arrack and wine. Vanilla. — Infuse a stick of vanilla in ^ pint of pale brandy ; when sufficiently flavoured, strain add a sherbet of lemon- juice and sugar ; fill the tumbler with shaven ice, and use straws. Royal Punch. — lg- pint of green tea, pint of brandy, £ pint of pine-apple rum, ditto Cura 9 oa, ditto arrack, juice of 2 lemons (strained), the peel of 1 rubbed off on sugar ; warm, and add 1 gill of hot calves-foot jelly ; serve hot. Regent’s Punch. — Bottle of sparkling champagne, bottle of hock, gill of dry sherry, gill of pale