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

98

ROMANPUNCH.

266 . We d d i n g P u n c h .

Take1/2pint pineapple juice. 1 do. lemon juice. 1 do. lemon syrup.

1 bottle claret or port wine. 1/2 lb. sugar. 1/2 pint boiling water. 6 grains vanilla. 1 grain ambergris. 1 pint strong brandy.

Rub the vanilla and ambergris with the sugar in the brandy thoroughly; let it stand in a corked bottle for a few hours, shaking occasionally. Then add the lemon juice, pineapple juice and wine; filter through flannel, and lastly, add the syrup.

267 . R om a n Punch .

Take 1 quart boiling syrup. 1 do. brandy. 1 do. Jamaica rum. 21 eggs. 1 lemon.

Beat the eggs to a froth with the juice of the lemon; stir in the liquors; filter through felt or close flannel, and add the syrup. Bottle for use.