1869 Cooling Cups and Dainty drinks by William Terrington

220

Gin Punch.

essence lump of loaf- sugar, which dissolve in the juice of same; add £ pint of gin, wine-glass full of Maraschino, pint of shaven ice, and 2 bottles of soda-water. Gin Punch a la Terrington. — Rub the rind of £ lemon with a 4 oz. lump of sugar ; add the juice of 3 lemons (strained), 1 pint of good gin, wine- glassful of Chartreuse (green), pint of shaven ice, 1 bottle of German seltzer water. Gin Punch a la J. Day. — The oleo-saccharum of 1 and strained juice of 2 lemons, wine-glass of sherry, wine-glass of Cura 5 oa, teaspoonful of sugar, 1 sprig of mint, pint of crushed Lake ice, 2 bottles of aerated lemonade or soda-water. Gin Punch a la Burroughs. — Juice of 1 lemon, 1 gill of pine-apple syrup, 1 pint of gin, 1 quart of tea (green). If preferred as a cool punch, use broken ice instead of tea. Gin Punch, or Spider. — Gill of gin, bottle of aerated lemonade, lump of Lake ice : a liqueur-glass of citronelle is an improvement. Gin Punch d la Gooch. — Pint of Geneva, gill of Kirschwasser, bottle of sparkling champagne, quart of seltzer or Vichy water. Gin Punch for Bottling. — The oleo-saccharum of 3 lemons, dissolved in 1 pint of lemon-juice ; add of 1 lemon on a 2 oz.