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

88

NECTAB PUNCH.

72. Apple Punch.

Lay in a china howl slices of apples and lemons alter nately, each layer 'being thickly strewed with powdered sugar. Pour over the fruit, tvhen the bowl is half filled, a bottle of claret; cover, arid let it stand six hours. Then pour it through a muslin bag, and send it up immediately.

73. Ale Punch.

A quart of mild ale, a glass of white wine,one ofbrandy, one of capillaire, the juice of a lemon, a roll of the peel pared thin, nutmeg grated on the to^r, and a bit oftoasted bread.

74. Cider Punch.

On the thin rind of half a lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon, a little grated nutmeg, and a bottle of cider; mix it well, and,if possible, place it in ice. Add,before sent in, a glass of brandy, and a few jjicces ofcucumber rind.

75. Nectar Punch.

Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours, add two quarts of cold water with three pints of rum, exclusive ot the pint and a half; also the juice ofthe lemons, Avith tAVO quarts of boiling-hot milk,and one grated nxitmeg; pour the milk on the above, and let it stand tAventy-fourhours, coA'ered close; add tAvo pounds and a half of loaf-sugar; then str.ain it through flannel bog till quite fine, and bottle it for use. It is fit td use as socn aa bottled.