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

regent's I'UNCH.

' S3

28. Gin Punch. (For bottlmg.) Following General Ford's plan, as already described, for making sherbet, add good gin, in the proper propor tion before prescribed; this, bottled and kept in a cool cellar or cistern, will be found an economical and excellent Biiuimer drink.

29. Glasgow Punch.

(From a recipe In the posscssloa ofDr.Shelton MaekeiiB<*^ Melt lump-sug.ar in cold water,with the juice ofa couple oi lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Ja- ni.'iica rum—one part of rum to five of sherbet. Cut a couple ofhmes in two,and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of (ho delicate acid This done,the punch is made. Imbibe.

SO. Regent's Punch.

(Fora party oftwenty.) The iiigr-!nts for this renowned punch are;— '

3 bottles champagne. 1 do. Hockheimer.

1 do. Cura9oa. 1 do. Cognac. 1 do. Jamaica rum. 2 do. Madeira. ( 2 do. Seltzer, or jdain soda-water. 4 lbs. bloom raisins.

To which add oranges,lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all tho icy power of the Arctic.