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

tTNCLE TOUY PUNCH. 35 and stir well together. Pour in two quarts of water boil ing hot, and set the jug upon the hob for twenty minutes. Strain the liquor througli a line sieve into a large bowl; pour in a Lottie of capillaire,* half a pint of sherry, a pint ofCognao brandy,a pint of old Jamaica rum,and a quart of oiMiigo shrub; stir well as you pour in the sijirit. If you find it reqiiires more sweetness,add sugar to your taste. (English.) ^ Tiihe two large fresh lemons with rough skins, quite ripe, and some large lumps of double-refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skins. Then put into the bowl these lumps, and as much more as the juice of the lemons may be sup posed to require; for no certain weight can be mentioned, as tlie acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon juiee upon the sugar; and,witk a bruiser press the sugar and the juice particularly welltogether,for a gieat deal of the richness and fine flavor of the punch depends on this rubbing and mi.ving iirocefss beintr thoroughly iierformed. Then mix this up very well with * G5. Capillaire.—Put a wiuc-glass of Curagoa into a pint of clarified jyrup, shako them well togetlier, and pour it into tho proper sized -""Hies. A tea-spoonful in a glass of fair water makes a pleasant ecw mcjS, see No.34G "Manualfor the Mamifacture of Cordials, etc.," at the end of tliis book. 6G. Another recipefor making Capillaire.—To one gallon of water add twenty-eight pounds of loaf-sugar; put both over the fire to simmer; when inilk-wariTi add the whites of four or five oggs, well heaten; aa these simmer with tlio syrup, skim it well; then pour it off, and flavor it with orango-floM'er water or hitter almondS| whichever you prefer. 64. Uncle Toby Punch.