1876 Jerry Thoma's Bar-Tender's Guide or How to Mix Drinks (Soft Cover)

35

UNCLETOBY PUNCH.

and stir well together. Pour in two quarts of water boil­ ing hot, and set the jug upon the hob for twenty minutes. Strain the liquor through a fine sieve into a large bowl; pour in a bottle of capillaire,* half a pint of sherry, a pint of Cognac brandy, a pint of old Jamaica rum, and a quart of orange shrub; stir well as you pour in the spirit. If you find it requires more sweetness, add sugar to your taste.

64. Uncle Toby Punch. (English.)

Take two large fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps, and as much more as the juice of the lemons may be sup­ posed to require; for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon juice upon the sugar; and, with a bruiser press the sugar and the juice particularly well together, for a great deal of the richness and fine flavor of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well with * 65. Capillaire.—Put a wine-glass of Curaçoa into a pint of clarified syrup, shake them well together, and pour it into the proper sized "bottles. A tea-spoonful in a glass of fair water makes a pleasant eau sucré. 66. Another recipefor making Capillaire.—To one gallon of water add twenty-eight pounds of loaf-sugar; put both over the fire to simmer; when milk-warm add the whites of four orfiveeggs, well beaten; as these simmer with the syrup, skim it well; then pour it off, and flavor it with orange-flower water or bitter almonds, whichever you prefer.