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

86 PUNCH A LA KOMAINE. boiling ■(vater (soft ■water is best) till the whole is ratlieJ 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 togethoi again. The quantity of liquor must be according to your taste; two good lemons are generally enough to make four 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 str.ained 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 arc 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 i-ichness, and to some a very ])leasant flavor. 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 oi'ange, 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 it freeze a little, then stir briskly into it a bottle of wine .and a bottle of rum. For another method of making this punch, see recipe ISTo.-SOO in "77m Manual for the Manvfactim of Cordials, etc in the Latter part of this vork. 68. Tea Punch. Make an infusion of the best green tea, an ounce to a 67. Euncli a la Romaine. (For a party of fifteen.)