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

S6

PUNCH A LA EOMAINE.

boiling water (soft water is best) till the whole is raluei cool. When this mixture (which is now called the sher. bet)is to your taste, take brandy and rum in equal quanti ties, and put them to it, mixing the whole well together again, d he quantity of liquor must be according to your taste; two good lemons are generally enough to makefour quarts of punch,including a quart of liquor, with half a pound of sugar; but this depends much on taste, and on the strength of the spirit. As the pulp is disagreeable to some persons,the sherbet may be strained before,the.liquor is put in. Some strain the lemon before they put it to the sugar, which is im proper,as, when the pulp and sugar are well mixed togeth er, it adds much to the richness of the punch. When only rum is used, about half a pint of porter will soften the punch; and even when both rum and brandy are used, the porter gives a richness, and to some a very pleasant flavor. (For a party of fifteen.) Take the juice of ten lemons and two sweet oranges, dissolve in it two pounds of powdered sugar, and add the thin rind of an orange, run this through a sieve, and stir in by degrees the whites of ten eggs, beaten into a froth. Put the bowl with the mixture into an ice pail,let itfreeze a little, then stir briskly into it a bottle of wine and a bottle ofrum. For another method of making this punch see recipe Jfo.267,in theAppendixat theend of the book. 67. Eunch a la Romaine.

68. Tea PTincli. Make an infusion of the best green tea, an ounce to a