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

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NECTAR PUNCH.

72. Apple Punch.

Lay in a china bowl slices of apples and lemons alter­ nately, each layer being thickly strewed with powdered sugar. Pour over the fruit, when the bowl is half filled, a bottle of claret; cover, and let it stand six hours. Then pour it through a muslin bag, and send it up immediately. 73. Al e Punch. A quart of mild ale, a glass of white wine, one of brandy, one of capillaire, the juice of a lemon, a roll of the peel pared thin, nutmeg grated on the top, and a bit of toasted bread.

74. Cider Punch.

On the thin rind of half a lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon, a little grated nutmeg, and a bottle of cider; mix it well, and, if possible, place it in ice. Add, before sent in, a glass of brandy, and a few pieces of cucumber rind.

75. Nectar Punch.

Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours, add two quarts of cold water with three pints of rum, exclusive of the pint and a half, also the juice of the lemons, with two quarts of boiling-hot milk, and one grated nutmeg ; pour the milk on the above, and let it stand twenty-four hours, covered close ; add two pounds and a half of loaf-sugar; then strain it through a flannel bag till quite fine, and bottle it for use. It is fit to use as soon as bottled.