1869 Cooling Cups and Dainty drinks by William Terrington

219

Gin Fundi.

digest this in a gill of

meg on a piece of sugar ;

rum ; add pint of sherry, pint of port, and juice of 2 lemons ; sugar to taste ; water as may be desired. Imperial Punch. — Cream of tartar 2 oz., juice and peel of 2 lemons, 6 quarts of water, pint pine-apple rum. Orange Punch. — Strain the juice of 6 (St. Michael) oranges ; rub sufficiently off the rind of a Seville (or Mandarin) orange to impart a pleasing flavour; add 1 drop of essence of neroli, pint of brandy, pint of orange-shrub ; sweeten to taste, and add as much liquor as desired. Apple Punch. — Into a jug lay slices of apples and lemons alternately ; strew between each layer some powdered sugar-candy ; pour over them a bottle of either Claret, Chablis, or Roussillon, and gill of brandy; in four hours strain, with pressure. Essence of Punch. — The oleo-saccharum of 2 Seville oranges and 1 lemon ; mix with the strained juice of 2 lemons and 2 Seville oranges ; add 5 oz. loaf or barley sugar. Into a jar put 1 bottle of brandy, £ bottle of rum, ^ ditto of shrub, and 1 pinch of flowers of benzoin when well amalgamated ; mix together when required for use ; add liquor as desired. Gin Punch a la Garrick. — Rub the ambrosial