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

DUKK of iTOEFOLK PUNCH. SH ^ This is a composition worthy of a king, and the matt*- lials aie admirably blended; the inebriating effects of tht spirits being deadened by the tea, whilst the jelly softens the mii-ture, and destroys the acrimony of the acid and Bugar. The whites of a couple of eggs well beat up to a fioth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste. 59. Century Club Punch. Two parts old St. Cruz rum; one part old Jamaica ram, five parts water; lemons and sugar ad lib. This is a nice punch. 60. Duke of Norfolk Punch. In twenty quarts ofFrench brandy put the peels of thir ty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of double-refined sugar; and when well mixed,pour it upon the brandy and peels,adding the juice of the ortinges and of twenty-four lemons; mix well, then strain through a very fine hair-sieve, into a very clean barrel that has held spirits, and put in two quarts of new milk. Stir, and then bung it close; let it stand six weeks in a warm cellar; bottle the liquor for use, observing great care that the bottles are perfectly clean and dry, and the corks of the best quality, and well put in. This liquor will keep many years, and imi^rove by age.

(Another way.)

Pare six lemons and three oranges very thin, squeeze the juice into a large teapot, put to it two quarts of brcm. 2*