1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

KEGEXT PUKCIt.

101

J pint of aiTack 1 cup of strong gi-een tea. 1 quart boiling water. 1 do. boiling milk.

Mix all the ingredients, except the milk, and cork it close until cool; then add the milk. If made in laro-er Jlproportions for bottling, it must be filtered.

273. Puncli D'Orsay.

Take 1 gallon strong brandy. 3pounds loaf sugai-. gallons water. G lemons G oranges.

Cut off the yeUow rind of the oranges and lemons; macerate them for 21 hours in the brandy; strain and press. Bod the sugar in the water, adding the juice of the 6 oranges, and of 3of the lemons;skim thesyrup,and add itto the Uquor. Lastly,filter through Canton

S74. Pegent Punch.

KTake 1 gallon pure Cognac.

1 do. do. Jamaica rum. 6 pounds loaf sugar, 3 gallons Avater. Bounce green tea. 30 lemons. 7oranges.