1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)
EUVS Collection Very scarce nineteenth century edition of this classic book by "the father of American mixology," first published in 1862. This is the 1876 edition printed for the patrons of Woodford Dean Co with the compliments of the season january 1st 1883
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TRAD£ SUPPLIED IN CASE LOTS BV WOODFORD, DEAN & CO., INDIANAPOLIS, IND.
}?,:in/jLy ^'2i --f'i h/'-Lh^ \VE USE THE RëGISTERED TRADE-MARK
or
W. H. McBRAYER
ON OUR LABF.L, WHICH IS OF ITSELF A
SUFFICIENT G-UARANTEE
AS TO TUE
Genuimness of fhe Conienls.
WOODFORI5, ïîEAÎS» & CO.
Q ;i_ ^ WORD ^TtO ra-E TRADE.,r^,.^^ Gentlemen: Wo call your attention to the follDwing 0 line of Fine Kentuckt WniSKiES, which wo îiave purclias- ^ ed direct from distillors, at insido bottom pi-ices, and wo offer thcm to tlic Trado in Bond or Frce in lots to suit purclmscrs, at the lowest inai-kct priées. The încrcased demundfor Fine-Wliishies, and the unlimîted capacity of tho distilleries have caused an ovor-production of Whis- kics which have naturally decrensod thcir values; but the firicr brands produccd inthe sinall Hand-Mado Sour Mash di-^tillerios of tho Bluo Grass régions of Koiitucky, have, bv the sraall quantlty n.udo, and tho excellenee of the eood.s beon enablod to hold thelr viaucs. Wc therefore adviso oui- friends and custouiers, dcsinug to invest thcir money safely and to good adventuge, to purchase tho pro^ ductions of tho finest and bost distillcnes, recogiazins tho old ada-o "Tho best is the cheupest m tho long run." By purchasing in bond and aging your own whiskies ut au exoenso of a mero trille abovo original cost, you wiU be on- ablcd at tho end of a yoar or two to ;="«tomore the boneûfc of your investment; for by selhi g thom good gnods at acheappriee.younotoulyinake moneyforyour- lof but gain a réputation for kecp.ng first-class goods. ïhe Ist of fme goods in comparison wdh tho priée of chcapor grades is so littlo, whcn you con^Klcr the short timo it takes to mature tho fmer goods that there is no question as to what kind a maii shonld bu%. Our Stock Lnprises the finest brands of the fainous wlnskey-produe- ing'countics of ICentucky, viz.. : Andorson Frankhn Nel son. and Jefferson. manufacturcd by distdlors of national
-H!:0 I G A. R « T. A. D." Clear Havana.
Opéras, 20tïi Remas,20tli
$55 00 65 GO 75 GO 90 00 120 00
Elégantes, 20tli
Conchas DeRegalia, 20tli
Reg'd de La ReEina, extra, 20tli
"RED BIRD CIGAR," Clear Havana Piller (Plavored), The Best Domestic Cigar In America. "UNO" CIGAB, $33.00 per 1,000, or 3,000 for $100.00. "JAYBIRD" CIGAR, $30.00 per 1,000.
OUR STOCK LIST
. OF
StraigM Kentncky Wkiskies.
JANUARY 1, 1883,
FOR WHICH WE ASK YOUR RESPECTFUL CONSIDERATION.
SPRING OP 1878.
Hand-Made Saur Mash. .
W. H. McBrayer,.
.
^
Anderson Co., Kentucl^.
Old Crow,
Woodford'Co.,
""
SPRING OP 1879.
Hand-Made Saur Mash. (
W. H. McBrayer,
.
.
.
Anderson Co., Kentucky.
T. B. Ripy,
Sweet Mash. •
E. L, Miles & Co., .
.
,
Nelson Co., Kentucky.
Bourbon and Rye.
NeTlson Distillery,
.
."
JefTerson Co., Kentucky.
FALL OF 1879.
W. H. McBrayer,
.
.
. •
Anderson Co., Kentucky.
T. B. RiPY, .
.
.
•
..
..
.. "
SUTHERLAND, MURPHY & CO.,
Nelson Co., Franklin Co.,
"O. F. C." Taylor, . • •' The abovegoodsare ail free.-ind must be shipped fromour bouse, or Kentucky ' free warchousc, as dcsLrcd. .
SPE-HTG. OF 1880.
Anderson Co., Kentucky.
W. H. McBrayer, T. B. Ripy WOODFORD & Dean's " T. A. D." StrictlyHand-Made Sour Mash, W. A. Gaines & Co.'s " Old Crow," "O. F. C." Taylor, . G. B. Hawkins, M. S. Bond, A. & B. Chapeze, D. L. MODRE, ... Howard & Co., W. H. Head, SUTHERLÀND, MURPHY & CO., W. H. Thomas, Old w. s. Stone Distillery, Nelson Distillery, " Sweet Mash," Jefferson Co., LoNE Jack Bourbon, " " Dearborn Co. ' Old Charter,' 4t a Bullitt Co., Mercer Co., Nelson Co., • Jefferson Co., Daviess "
Anderson Co., Kentucky. Woodford Co., '* Franklin Co., Kentucky. Anderson Co., "
4t
"
" "
FALL OF 1880. Sour Mash.
Anderson Co., Kentucky. .. «. .. Woodford Co., " Anderson Co., *' Franklin Co., " Daviess Co., "
W. H. McBrayer, Woodeord & Dean's *'T. A. D." W. A. Gaines & Co.'s " Old Crow," T. B. Ripy, .... "O. F. C." Taylor, Old w. s. Stone Distïllèry, •
Sweet Mash.
Jefferson Co., Dearborn Co.,
Nelson Distillery, LbNE Jack,
SPRING OP 1881.
Sour A/ask.
Anderson Co., Kentucky. Woodford. Co., " Anderson Co., " Anderson Co., Kentucky. Franklin Co., " Jefferson Co., " Marion Co., "
W. H. McBrayer, W. A. Gaines & Co.'s " Olcl Crow.'* T. B. RiPY, . • . • WOODFORD & DEAN'S"T. A. D." Strictly Hand-Made Sour Mash, " O. F. C." Taylor, W. H. Thomas, Ballard Lancaster,
Sweet Mash.
Nelson Distillery, S. P. Lancaster,
,
.
Jefferson Co., Kentucky.
. Nelson Co., " Crystal Springs Co.'S" (Garland), Jefferson Co., Kentucky. LONE Jack Bourbon, . . Dearborn Co., Ind. .. .
PALIi OF 1881.
Sour Afash,
Anderson Co., Kentucky. Woodford Co., Anderson Co.,
W. H. McBrayer, W. A. Gaines & Co.'s "Old Crow," T. B. RiPY, . ; . . Woodford & Dean's " T. A. D.' "O. F.-C." Taylor, Jr., Co., Old w. s. Stone Distillery
Franklin Co., Daviess Co.,
Sweet Mash.
Jeffei-son Co., Kentucky. Dearborn. Co., Ind. Manon Co, Kentucky.
Nelson Distillery, . Lone Jack, ... Woodford Distilling Co.,
SPRING OF 1882.
Sour Mask.
Anclerson Co./ Kentucky. Woodford Co., Anderson Co.,
W. H. McBrayer, \y. A. Gaines & Co.'S "01dCrow," T. B. RiPV, WOODFORD, DEAN&CO.'S" T.A.D." -O. F. C." Taylor, . Old W. s. Stone, . _ . Roland Sour Mash. Winchester W. H. Thomas Waterfill & Dowling, .
• <
4à
Franklin Co., Daviess Co.,
Distilling Co., Daton, Ky. Jefferson Co., Kentucky. Anderson Co., "
Sweei Mash.
Jefferson Co., Kentucky. Dearbom Co., Indiana. Marion Co., **
Nelson Distillery, . Lonf. Jack (Old Bourbon), . Woodford Distilling Co.,
PITRE RTE.
E. L. Miles & Co. (Sprîng 1879), Nelson Co., Kentucky. Oak Orchard (H. H. S. &Co.), Spring " '80" and " '81," Nelson Co., Kentucky. Woodford Distilling Co., *• '81 " and " '82," Marion Co., Ind.
OUR BLENDED WHISKIES.
Dean's " nucK Ridge." STAR BOURBON.
Woodford Distilling Co.'s "90." Sylvan Grove. "T. 0. W." Old Rye.
POHLMAN'S CHOICE OLD RYE.
TRADE-MARK.
Dean's " BuCK Ridge " Whiskey. a blended Whiskey that for fineness of bouquet and delicacy of flavor is unsurpassed by any Whiskey in the market for the price. We hai'e been selling this brand for two years past. Every one buying it has been perfectly satisfied, and we are assured that it is the best goods offered for the price. A trial of this brand vvill convince any one as to the correctness of our représentations.
FLASKS. White Fiint, Shoo Fly, or Pic—Nie.
DEMIJOHNS. Covertd with Rattan of tho best ioork»uinship. Half Gallon, - One Two Threc Five
Quarter Pint,
- - -
Half
"
-
-
-
One
"
_ -
-
One Quart,
-
-
-
We take great fleasure in informing our Trade that we have added to ourfonner list of celebrated whishies, the T. Rify and the W. A. Gaines àr Co.'s celebrated " Old Crtno," with an extensive line of Anderson, Woodford^ Franklin, Fayette, Mercer, Bullitt, Faviess, Nelson, and Jefferson Co. Whiskies, any of ivhîch we are prefared to • ship in lots to suit purchasers, frotn otir Nouse, or direct from boîidif desired.
WOODFORD, DEAN & CO., 63 and 65 Souih Meridian St., Indianapolis, Ind,
\
. :
GOOD OLD ROCK AND RYE. Dediealcd to TOM A. DEAN. uf the fîrm of Woodford, Dean & Co
The good apostle long ago Advised his friend to take Nol water, but a "little wine, Just for his stotnach's sake." But you can bet, had he lived yet, This beverage to try, He'd have prescribed for Timothy That good old Rock and Rye. Chorus—For everybody, etc., etc. Between ail mortals here below Great différence we wîll find ; Each wishes in the path to go Best suited to his mind. The deacon takes his liquor home, And drinks it on the sly : The worldly man walks boldly in, And calîs for Rock and Rye. Chorus—For everybody, etc., etc. Now here's a problem you may try With patience to explaîn ; ' Why did the Power that made the Rye, Produce the sugar-cane ? Foreseeîng ail, did He net know That people by and by Woutd get so cunnîngas to go To making Rock and Rye? Chorus—For everybody, etc., etc.
So here's to friends of cvcry class, Who love to drînk orsmoke, For good cigar or jolly glass Go to ihe CHARTER OAK* And when you've " sampled" ail their stock, If that don't satisfy,
Just take a littlc of that rock, That good old Rock and Rye. Chorus—For everybody, etc., etc.
* A saloon în Martinsvlllc, Ind., whcre this song was composed by " Anony- mous," under thc influence of thc tille.
COMPOUNDERS OF PURE
ROCK AND RYE
OAXJTION. "Rock Candy and Rye Whiskey" bas long been a standard family remedy, in the eastern portions of this country, for dîseases of the Throat and Lungs. Some unscrupulous dealers have made this valuable compound from common Corn Whiskey, without any knowledge or regard for the proper proportions or quality. The article now offered by us under the above name, is carefully prepared after the formula ,of the originator, a physician of high repute, from the best white Rock Candy and well-matured pure Rye Whiskey. It is guaranteed as represented, and is made from the best and purest quality of the articles named. Send in your orders and get the pure. WOODFORD, DEAN & CO.
muikx
ShAND MADEii? SodrmasH ^i'^SOMSSi
- WOODFORD & DEAN'S Anderson County, Ky., "T.A.D." llatid-Made Sour Mash. "Wliîsltey. We take great pleasure in calling the attention of our trade to this brand of Whiskey. We have copyrighted, the Trade-Mark, "T. A. D.," and place it upon what is fecognized by good judges to be the finest production of Anderson Co., Ky. The whiskey was made by J. W. Stevens, in the little Hand-Made Sour Mash House on Hammond's Creek, four miles west of Lavvrenceburg, Ky. This house was started in 1857 by Samuel Stevens. It is the second oldest house in the county, The average capacity until 1881 was forty-five bushels, and last year it was increased to fifty-two, There were made in the season of 1881, five hun- dred and fifty-two barrels. There are no seventy-nines remain- ing, and the eighties are being rapidly withdrawn. We are the sole owners of the entire crop of this make, and we pledge our- selves not to place it upon the market until it has passed three full summers, recognizing that the réputation of a brand is only sustained bythe standard being maintained. Believing, as we do, that it is second to none ever produced in the State ot Ken- tucky, we promise our frlends that the " T. A. D." brand shall only be placed upon the finest productions of Anderson County Hand-Made Sour Mash Whiskies. Our succcss with this brand so far lias been very flattering, andwe bcspcak for it a trial at the hands ol our customeis whp have not as yct tried it. WoODFORD, Dean & Co., Indlanapolis, Ind.
Pure Hand-Made Sour Mash. Anderson County, Ky.
I. HomiAN, Agent for Ja-mes Levï & Bro.
Lawrenceburo, Ky., Nov. 22, 1882. I hereby certify that the J. "\V. Stevens dlstillcry, situaled on Hamond's Creelc, Anderson county, Ky., is thc second oldestdia- tillery in the county, and lias bccn operated alinost continually for thirty years, during which time the entire product has been consumed in this and adjoining counties, and never, to my knowledge, lias any of tlie whiskcy been shippcd across the Ohio River previous to Septeinber Ist, 1882, ai which time the first lot was consigned to Woodford, Dean & Co.,Indianapolis, Indiana. ISAAC HOFFMAN. We have placed our copy-righted trade-mark, "T. A. D.," upon the production of the Stevens Distilicry, and will guar- antee the goods to be three years old and to be entirely as we represent it on the brand. WOODFOEB, BEAN &CO.
WOODFOED, DEAN & OO.'S
Bottlings of Fine Wines.
.M.^ JlRAYEft
béANt®^
&POU
Tff/fD£SUPPLIEÛ IN CASELOTS BY WOODPORD, DEAN & OO INDIANAPOLIS, IND. '*
ST. CROIX AND JAMAICA RÙM.
, SCOTCH AND IRISH WHISKIES.
Sherries, Ports, Madeiras, Old Cognac Brandies.
OLD TOM GIN. (Domestic).
APPLE BRANDY. (Selected, Pure).
NEW ENGLAND RUM. (Pure).
Blacltberry Brandies and Cberry Brandies.
domestic liquors.
Impérial Gin,
Old Tom Gin. .
French Brandy.
Grape Brandy.
Blackberry Brandy.
California Port Wine.
California Angelica Wine.
Middle Bass Island Sweet. Catawba. Ginger Wine.
KUMJIEL.
"Niagara Star Biïters."
CIGARS.
WOOOKOKO, DEAN & CO.'S CIGAR.
The finest Domestic lo-cent Cigar in America.
THE CARLISLE BILL. {Présent Laio). EXXK.ACX FROM IPÎXERPtfAX, REVENUE REGUEAXÏONS. On and after this date, ail Spirils withdrawn from Warehoiise, tax paid, shall be regauged and marked, and tax, without inter- est, shall be pajd on taxable gallons shown by regauge, provided loss does not exceed in a package of forty or more wine gallons capacity :
Proof gai. for 2months or a part thereof.
more than 2months, and not more than 4 months. 4 6 8 10
H
2
H 3 3i 4 4i 5 si 6 6i 7 7i
10
12
12
15 18
15 18
21
24 27 30
2r
24 27 30
33 36
33
Or in a package of less tban forty and not less than twenty wine gallons capacity one-half of the foregoing amounts, but allowance for loss shall not exceed amounts above stated. The taxable gallons are to be determined by the regauge, the loss not being an élément in the calculation, except when exces sive. When the leakage is excessive, the tax paid stamp should be issued for the lull number of gallons subject to tax.
The Bae-Tender's Guide;
OB,
HOW TO MIX ALû'KIXDS
PLAIN AND FANCT DRIMS,
CONTAININC} OliSÂS AîïD TiKTiTAUTir. DHUSOTIONS FOB MrSIKO *t,t. twtib
' BEVZHAOES USED IN THE TJNITED STATE3, TOOETHEB WITU SStB UOST POPULAB BBITISH, FBENCH, GEBMAN, ITAIiIAU, BU8B1AN, AND SFAXISH BECIPE3 ; EMBBACING PENCHES, JTJTiEPS, COBBEEBS, ETC., ETC.,
IN EKDLESa TABJETT.
BY JEBBY THOMAS. tk^arxnerly Principal Bar-Tender ai theMelropoliian Hoid, New Tork, and the Planiers' Eouse, St. Louis,
NEW YORK: DICK & FITZGERALD, PUBLISHBRS, No. 18 Ann Stbeet.
1'/
w
Entered accordlng to Âct of CongrcBS, in the year 18C3,by DICK & FITZGEBAU), & fho Clerk'a Office ofthe District Court of tbo Dnlted Stateji< for the Southcm Bietrict of New York.
•g.-
Enterod accordlng to Act of OongresSi in the year 1676, Bï DICK & FITZGERALD, In the Office of the Librarlsm of Congreas, at Washington, D. O»
•U
..-x.
PEEFAOE.
Ik an agM of the world, and in ail couDtries, men bave in** dulgcd in "so cial drinks." They bave al- ways possess- ed themselvea of some popu- lar beverage apart from wntcr and those of tba breakfast and tea table. •^Tiether it is judicious that m a n k i n d shoold con-
«m»"
tiniie to indulge in sucli tbingSj or wbether it wonld be wiser to abstain from ail cnjoyments of tbat character, it is not onr province to décidé. We leavetbat question to the moral philosopher. "We simply contend Ûiata relish for "social drinks" is uniyersal; that thoae drluks esist in greater variety in the United States than in any other country in tb® world; and that ho, therefore, who proposes to impart to these drink not only the most palatable but the most wholesome characieriatics oi , which fhey may be made susceptibJe, is a genuine public benefactor. That is oxactly our object in introducing this littlevolume to the public. "We do not propose to persuade anyman to drink, for instance, a punch, or a julep, or a cocktail, who bas never happened to make the aa^uaint- ance of those refreshingarticles under circumstances calculated to induco more intimate relations; but we do proposeto instruct those whose "iu- timate relations" in question render thom Bomewbat fastidious, in the daintiest fashions thoreunto pertsining. We verywellremember soeing one day in London, in the rear of the
PREFACE. Bank of Boglana, a small drinking saloon that had been set up "hy « peripatotio ^erican, at the door of wliich was placed a board covered with the unique titlea of the Araorican mised driaks supposed tobe pra. paredwithin that llmited estabUshment. The "Connecticut eye-opon- ers" and "Alabama fog-cuttera," togethor-Rnth the "lightmng-smashos" and fte "thimderbolt-cocktaUs," creatod a piofound sensation in the oro\7d assorabled to peruse the Noctarian biU of fare, if they did not produco ciisfcom. It struek us, then, that a list of aU the social drinka —the composite beverages, if we may call thern so—of America, would reaUy be one of the curiosities ofjovial literaturo ; and that if it waa combmecT with a catalogue of the mixtures common to other nations, and made practically useful by the addition of a concise description of the various processes for "browing" each, it would be a "blessing to mankmd. There vrould be no excuse for imbibing, with such a book at •hand, the "vUlainous compounds" of bar-keepîng Gotha and Yandals, who know nomore of the amonitios of bon vivant existence t.bnTi a Hot- tentot can know of the bouqv^t of Champagne. ' There's philosophy," says Pather Tom in the driina, " evcn in a jug ofpunch." "We daim the crédit of "philosophy toaching by exaraple," then, to no ordînary estentin the composition of this volume ; for our index exlùbits the title of eighty-sLx diOarent kinda ofpunches, togcther with a umverse of cobblers, juleps, bitters, cups, slings, shrnbs, &c.. each and ail of whioh the reader is carefuUy cducated how to conccct in the choicest manner. For the perfection ofthis éducation, the name, alono, of Jerry Thomas is a sufBcient guarantec. He has traveUod Europe and America in search of all that is rccondito in this branch ofthe spirit art. He has boen the Jupiter Olympus of the bar at tho Motropolitan Hotel m tWs city. Ho was the presiding deity at the Planter's Houso, St. loms. Hehasbeen the propriotor of one of the most réchercké saloona in New Orléans as well as in New York. His very name issynonymoua in the lexicon of mixed drinks, with all that is rare and original. To tho ""Wme Press," edited by P. S. Cozzena, Ssq., we are indobtod for the composition of soveral vftluable punches, and among them we may p^icularize the celebrated "Nuremburgh," and the equaUy famous PMadeîpMa Fish House" punch. The rest we owe to the inspiration of Thoyn^ himself, and as he is as inexorable as the Medes and Porsians in his prlnciplo that no excellent drink can be made ont of any thing butexcellent materia^s, we conceive that wearesafe inassert- mg thatwhatever may be prepared aftor his instructions will bo able to speak eloquently for itself "Good wme needs no bush," Shakespear# tella us and over one of Jerry'a mixtures eulogy isquite asredundank
CONTENTS.
TAto JbJîe rf Omtenie refera U> tha NmiBKn op eaok Eeceph, awi» wo* to CM nwnbor af the paças.
BBOIFE
BSCTPB
Bottlo of Chninpnpno Cocktail
110 106 217 21C 199 Hi6 107 103 118 140 150 0 127 167 159 136 142 218 188 109 199 164 168 163 94 80 215 3 g
Abdathc, now to drtokM
210
"
Brandy Cocktail
A la Konl, Panch
26 67 78
Brandy nnd Gum
'• Pomain, Punch
" Soda
Alo Punch
" Rurn Punch Bomt,und Peach
» Flip
147
" Sanjraree.
• 129
Chanipnrello
Apple, IMne, Punch
18
Cocktail
" To 182 " Fancy 72 A Protestant BUhop 188 160 212 Cmsta. Archbishop. 'Arf-aiid-'orf Fix Flip Julep Arrficfe 60 61 62 80 Poney of <* Punch Punch « " onotboT mothod. " for a Party Anld Man's Milk Sansareo Badminton 195 171 Bc.aiEi Shrnb Sling Bmaah Balaklavi Nectar Baltiinm'o Egp No^ 84 70 63 Barbailoes Punch Bimbij Punch SOHF Bishup, à la Prusse 178 179 183 198 219 200 197 192 Stniight " nnothorrcclpe " Toddy Brunow. Clip, à la..." Burnt Brandy and Peach •' a Prote stant Bltters, Dccanter " nnd Sherry Café, Fnivrc's Ponsae Black .'îtrlpo. Blue Blczcr bottlcd Velvet " Parlsian " Bantina'a CONTENTA. BKOTFX BMIP* Punch 4g (J6 gg Cmata, The joj 117 leg 173 173 igg 101 169 197 199 280 168 155 169 20 Cnpibobv " 'Whiakey Cnp,à laBrunow. " Mothermethod CBptaln hlarryatffl EecI^ for Mlnt J«i]ep " Marmora " Wyndham 97 CardIniiL jgj 100 Cup,Chablis. " Claret Cota-vba Cohbler Oentniy Club Punch ChflbUa Cup OumpagnoCobblor... 69 " " à la Lord Boltoun " " Champagne. 99 " " Porter Curapoa, English " Cocktail 110 198 " Cap " Punch " or Ckrot Cup, &la Bm- now Currant EfTervcsclng draught 169 " Shrub " Punch 12 . " " "Whlto CLunparelle, Brandy 166 Ozar,Nectar for the Cherry6bmb Cider Nectar " Punch Claret CobbJer. Décanter Bltters, "Jerry Thomas'a Own" 198 D'Orsay Punch 79 DranghtLomonade.; 282 Drlnk for Dog Daya. 229 " " FamiUes 288 Dry Punch 97 Duke ofNorfolk Punch go " " " another method 60 EffonrescingDraught 285 Egg and Sherry. 2I8 EggFIip 148 " another method 149 EggNogg 80, SI " Baltimore ^ " foraParty gg " Général ITftrrison'a 85 " Hot 83 " Sherry eg Eggs, Mulled Wlne without...^ 120 " " " with 121 " " " with the whito of 123 English Carapos 183 " Milk Punch 24 " "H another method. 26 74 102 186 169 191 124 " Cnp " "à laBmnow " " À la Lord Saltoun " Mnlled " Punch 14 Oobbler, Oatawba 100 " Champagne " Claret " Hock " Banteme 99 102 ICI 108 *• Sherry 99 07 " The " Whiskey IM 106 J07 110 108 Oeoktall, Bottle of Brandy Brandy CLampagno Tancy Brandy " Glû .112 Gin m Japanese Jersey 114 115 Soda " Tho "Whiskey 109 54 CWd Punch Falvre's Ponsse Café. Fancy Brandy Cocktidl 104 10» 161 Ul 181 146 16J 41 " T/hiskoyPunch 7 Columbia Skin Coi»nhBgcn 17^ CrJmean Cnp, à laMarmora.172 " " " Wyndham 179 thnsta,Brandy 118 " Gin ::::::::::: lis 2Û6 . " Diinks " Gin Cocktail Fish-lionee Pimch, Philadelphla Fixes and Soure Flx, Brandy " Gin CONTENTS. EtmrM SZOIPK Impérial Ponch -41 " Eaapbtrry Whlskey Punch 77 r*i, Santâ Crnz PlAnnel, Tord of 141 148 147 160 143 140 144 145 146 202 203 204 112 118 141 m 85 rilp,Ale Indian Punch, West Irish Whiakey Poncb. 69 " Brandy ® - Egg Italion Lcmonado. 189 " " anothcr metfaod " Ncgnsond Hhmb.' Japancso Cocktail Joily, Punch 119 27 " Kum "JorryThomas'aOwn Bitte»" 193 114 " " another mothod Jersey Cocktail 0*M»n] Harriaon^s Egg No^ Julcps, Rcmarkson 8T 89 Julcp, Brandy Qln and Fine " " Tansy " Gin M » " Wormwood " ' Mlnt, Captoin Marryatt'a Re* cipofor 87 ea 99 91 » Cocktail • " Pancy " Mint " PIncapplo " Cmflta.w Whlskey. "Fil » Jnlep " Pnncb 90 10 11 28 Klrschwnaser Ponch ,78 " " bySoyor, " " for bottUng Enickerbockcr 184 " Bangarco 123 183 L'Amonr, Pousse LaPatria Punch 165 " Bling " Bmosh 88 LomoDode 299 883 224 227 189 226 223 281 05 " Draoght " Bout 148 214 185 227 286 " Btralght " Toddy " Fine, for Parties " Gingor Itatlan OingorLemonado. " " Orgeat.... " Wine Glasgow Punch. Oothlc Punch Grossot'PuDCh. Gum and Brandy 20 62 " Plain *• Powdere Llght Giiard Punch 45 44 Lion, "White !!! 176 217 Locomotive LotilsianaStigar-housoPunch Barriaon'B Egg No^ Général 85 86 Bock Cobblcr 101 193 201 Marmora, Oup, i la. Milk Punch, Euglish 172 " Cap. Honeynnd Peach 24 Bot Brandy and Ram Ppnch. 5 " " " anothermothod. 25 " Egg Nogg - Mlik Pimch 82 28 " " " 29 «8 " Ilot " "White Tlger's 175 " Rom 208 185 207 187 Mlnt Julcp 83 " Euinfnstian • Bplced Ram " Tfbiakey Sling " " Cnjit.Marryatt's Recipofor 87 Mississippi Sug.ar-honso Puuch 4 m « Pcmch 9 8 Mnlls nnd Satiuarcps 119 124 128 ISO 121 Mulled Ciarct, Ala Lord Snltonn • " " Scotch « Irisb 6 " Wino lu Verso " " " " wlthoutEggs fee and Sherry 220 288 " wlth jmpgrlfll Drink foiFamlllefl " " tbo white ofEggs I9fi CONTENTS. axcTFi Nitionâl QnArâ Punch Nectar, BaUldjiTa. 88 Pnndi Arrack, another fflethod 53 79 68 171 194 " Barbadoea •* CiJor *• BImbo " forthoCzar i.... JC9 " Brandy 2 8 6 •* Peuich " Soda 75 " " " foraParty 228 234 144 " and Eum, Ilot. „ " " Canndlr.n 43 59 Fllpand Sbrnb. " Century Club " Cbamiiogne " Cidor " Glorct " Cold " Curajoa " D'Orsay " " IThiskey " Port WJne 151 " " " another way 182 " Soda 153 l^ogg Egg. 81 " " Bnltlmoro 84 " " for a Party 83 " " Ocneral ITarrlson's 86 " " Hot 82 " " Sherry 88 Nonnuch Punch, 47 NorfalkPoncb,Duke oC 60 " " another way. 60 Nuremburg Punch 65 Orangeade 225 Orange Efforvesdug Draoght 235. " Punch 76 Orgeat Leinouade 226 " Punch..... 19 Oxford " 33 Pflrisian Ponsao Café 163 Pcach andBitrued Brandy 19» " " Honey 201 Phlladelphla Pish-honae Punch 46 Plnoapple .Tulep 92 " Punch 18 PineondQln 202 î"®!» 182 480 PorterSangaroo 130 PortWtne Ncgue 151 " " " another method... 152 " " Punch 16 Poosee Café, Falvres i$4 " * Pnriâlan 168 " Bantfna'e 162 " I/Amonr 165 Pinsio, Blsbop, Ala....,173 Punch, à îti Ford .!!!!..!!!.. 26 " " Romain AT " Aie ; 78 " Apple !!!!!*!! 72 • Airaok 51 74 14 M 7 20 79 8T 60 " Dry " Duke of Norfolk 24 " English Mllk " " " another way.... 23 " Qin 10 " "bySoyer " " for hottling n 23 28 62 44 " Glasgow " Golhlc " Grasset " Ilinta abont '. j " Hot Brandy and Eum 5 " " IDlk 28 " Impérial Easpbcrry TTlilskey 77 " 41 " Irlsh Whlskcy 5 " Jclly 27 " Elrschwasscr 73 " L.a Patria gS " Light Giiard 45 " Louisinna Sugar-honse 36 " Mllk 22 " " Dot 28 " Mississippi 4 " National Gnord. 88 " ' Nectar 75 " Nonsiich 47 " Norfolk 60 " Niiremborg 55 " Orange 75 " Orgeat 19 " Oxford 68 " PhltadelphlaFlsh-honse...... 46 " Plneapplo 18 " Port T^Ine ig Qnoon 61 •* Easpberry 19 CONTENTS. UŒFl Rum FIIp, nnother method 146 185 209 201 159 160 129 127 123 180 125 126 119 141 143 169 103 PtB'di, Easpoorry, Impérial Whlakey 77 " Bcgent^a 80 •• " anothcrway 81 " Rochestcr 40 ** Rocky Mountain. 43 ** lîumaD 21 Itomain, à la. G7 • Royal 6S • Rîby 57 " Rum, not. 5 " BauCcrno 15 • Bcotch Whiskoy 8 " Sherry 18 •• Sixty-Ninth Rcglment 85 " Spnad Eaglo 89 " Bt Olinrlos 84 " OS " Tlp-Top 49 • Thlrty-Second Rcglment 42 " UncioToby 04 " Unitcd Service 66 • VanlUa IT •• Victoria 42 *♦ "Wcst Indian 69 " WLiskcy 8 " Oold 7 " » Iriah 6 M u Scotch 8 " Yorkalilro 71 Rumfnstian Rum, Ilot " '* spiccd « Shruh « " EngUsh Sangarco, Aie " Brandy Gin " " Porter PortlVino " Sherry Sangarccs nnd MuUa Santa Cruz Flx " " Sour Saiitlna'sPousse Oaf5 Santcriie Cobbler " Punch 16 Scaf" Srandy 167 5t 8 " 206 Seltzcr Vrator nnd Rhlne 'W^lna...... 211 Sovcnth Kegiment Punch 83 Sherbet 280 " Lcmon 282 " for Punch 26 Sherry and Bitters 219 " " Egg 218 " " Icc 220 " Cobbler 93 " Egg Nog S6 " Punch 18 " Snngareo 128 Shrnb, Bnmdy 15g " Cbcrry 154 " Carrant ..... 168 " EnglishRum I60 " Negns, and FIIp.... J. .| 141 " Raspborry 157 " Rum 169 " Whito Curraut, USJ Sisty-Nlnth Regimout Punoh 85 Skin, Columbln C06 " Scotch Whiskoy... 205 Slccper 163 SUng, Br.andy 186 " Gin 133 " llotWhlakey 187 Slingsnnd Toddlcs. 181 Smash, Brandy 94 « Gin M Skin Qaecn Punch QaiiiccLlquour 01 190 B;iapbcrry.EfferveBCing Drftik 235 " Punch Shrnb 82 " " 157 Whlskey Punch 77 Bataflas 170 EogentoPanch sb 81 K " anothcr Ecclpo Begimen': Punch, Sovontli 83 85 " " " Sixty-Nlnth " Thlrty-Second.... 42 Rhlno Wino and Seltzcr "Water 211 Rocheeter 40 43 Rocky Mountain Punoh Roman Punch 21 Romain, i la Punch. 67 53 57 Royal Punch EnbyPonch Bnm and Brandy Punch, Ilot 6 BumFilp. 145 10 CONTENTS. BBOIFB BBOm WhlBkcy Jnlep...... fll Smuli, The 98 9C Whlaksjr " Pnncb 9 216 115 223 368 142 143 148 189 207 Boda and Brandy « " Cold T • " Importai Bospberry 7T " Cocktail., Nectar • " Irish 6 " Nepis •* " Scotch 8 S«nr, Brandy " " " Skin, Scotch 205 187 184 155 176 176 100 Sling.Uot " Gin " Sauta Cmz Toddy Sonrs nnd Fixea. Bpicad Rum, Ilot Whlte Cniront Shmb " Lion 89 " llger'Bhlllk Bpread Eaglo Poncli.. Stono Fenco Stono Wall 209 210 "Wine Oobblcr, Catawba ** " Gbampagna. 99 8t Charles Pnncb 34 Btrawberry EfferTcsclng Dranght... 285 Bngar-honse Punch, Lonisiano. 86 " Claret Hock Bherry 102 101 « " " " 98 " Cocktail, Champagne " Onp, Champagne. 110 109 169 286 124 128 121 120 80 TanscyardQln 208 Tca Pancn 69 •* " Clarot ; " Egg Nogg, Sherry Tiger's Milk, Whlte TT5 Tip-Top Punch 49 42 " Glnger Tbirty-Second Rcglmcnb " MoUed Claret Toddics and Slings 181 182 188 « " " " "in Verso " with Kgps. Toddy, Apple " Brandy " without Eggs. " with whito of Egge...,. 122 - Gin m " "Whiakey 184 174 " Ncgna, Port 101 Tom ond Jcrry.., •* •« n anotbcr metbod... 153 " Punch, Champagne 12 14 16 16 15 CTnclo Toby Pnnch Onited Service Punch 84 66 « « « Claret " Port " * Snutcrne " Shorry VsnllIaPunch Velvet, Bottlcd Tlctoria Punch 17 " 102 " Sangarce, Port. 128 126 211 178 42 " Sherry Wine, Seltzer Voter and Rhlno. Wyndbam, Crimeau Cup, à la VcBt Indlan Pnnch Whiakey Cohbler 69 104 109 Uî " Cocktail. Yard of Flannel Yorluhlrc Piuch 148 1 • Ornsto fk APPENBIX. D-ai-sics and Cocktails Piz und Tom Collins Flip nnd EfTgNogg El Ilorado l'uiick ..237 to243 .244 to 250 *i...251 to 253 25r) to 274 208to 271 ...27r>to278 .279 to 280 254 •'/. ' Prepared Puncbea for Bottling Prr-parciî Cocktails for Bottling .'.V.V fîjrup.s Ensuneos.- Tincttires Coloriug PreparationB ' 281 to 282 to 288 '.^.".".1! " i" îll'OW TO MIX BRIMS; OB, TIE BON-YUANT'S COMPAIQOîf, 1. PUNCH. To make pimch of any sort in perfection, the arabrosiat essence of the lemon miist be extracted by rubbîng lumps of Bugar on the rind, "which breaks the delicate little vessela that contain the essence, and at the same tîme absorbs it, This, and inaking the mixture sweet and strong, using tea instead of svater, and thoroughly amalgaraating ail the com- pounds, so that the taste of neither the bitter, the sTreet, the Bpirit, nor the eloment, shall be perceptible one over the other, 1,9 the grand secret, only to be acquired by practice. In making hot toddy, or hot punch, you must put in the spirits before the water : in cold punch, grog, &c., the other Tray. The précisé portions of spii-it and water, or even of the acidity and sweetness, can have nogénéral rule» as scarcely two persons make punch alike. BUANDI' PUNCH. 2. BxaJidy PuncK ^se •'"'g® 1 table-spoonful raspberry eyrup. 2 do. white sugar. I wine-glass water. II do. brandy. 1 Bmall-sized lemon. 2 slices of orange, 1 piece of pine-apple. Fill the tnrabler with shaved ice, shake -ïrell, and dresb the top witb berries in season ; sip through a straw. 3. Brandy Punch. (For a pai t/ of twenty.) 1 gallon of water. 8 quarts of brandy. HOT BRAïTDT ANB KUil l'UNOH. IS 1 pint of Jamtiica rum. 2 Ibs. of sugar. Juice of 6 lemons. 3 oruDges slicecL I pinû-apple, pared, and eut up. 1 gill of Ouraçoa. 2 gills of raspbeny syi'up. Ice, and add ben ies Lu season. ilix tbe raaterials -well together in a'large bcwl, and you have a splendid punch. 4. -Mississippi Ptmcb. (Use largo bar gloss.) 1 "winc-glass of brandy. •J. do. Jamaica rum. ^ do. Bourbon whiskey. X do. water. S» IX table-spoonful ofpowdered white sugar. of a large lemon. Fill a tumbler with shaved ice. The above miist be well shaken, and to those who hke their draughts "like liuked sweetness long drawn ont,'* let them use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pièces of orange, and bernes in season. I i 5. Hot Brandy and Kum Punch. (For a party of flftoen.) 1 quart of Jamaica rum. ' 1 do. Cognac brandy. 1 Ib. of white loaf-sugar. 4 lemons. 3 quarts of boiling water. 1 teaspoonful of nutnieg. 14 OOLD WHISKEY PUNOH, Rub the sugar over this lemons until it bas absorbed aU the yellow pan of tbe ekins, tben put tbe Bugar into a puncb-bowl; add tbe ingrédients well togetber, pour over them tbe boiling water, stir well togetber ; add tbe rum, brandy and nutmcg ; mix tborougbly, and the puncb wiU be ready to serve. As we bave before said, it is very im portant, in roaking good puncb, tbat ail tbe ingrédients are tborougbly iocorporated ; and, to bisure success, tbe process of mixing must be diligently attended to. AIIow a quart for four persons; but tbis information must be taken cum grano saiis / for tbe capacities of persons for tbis kind of bevêrage are generally supposed to vary con- siderably. 6. Irlsh "Whiskey Ptiiich. Tbis is tbe genuineIrisb beverage. It is generally made one-tbird pure wbiskey, two-tbirds boiling water, in wbicb tbe sugar bas been dissolved. If lomon puncb, tbe rind ^ rubbed on tbe sugar, and a small proportion of juice added before tbe whiskey is poured in. Tbis beverage ongbt always to be raade witb boiling watcr, and allowed to concoct and cool for a day or two before it is put on tbe table. In tbis way, the materiala get more inteueely amalgamated than cold water and colà whiskey ever get As to tbe beautiful mutual adaptation of cold rum and cojd water, tbat is beyond ail praise, being one of Nature's most exquisite acbievements. (See " Glas- gow Tuncli^'' No. 29.) ♦ Irish whiskey ia not fit to drink until it is three year# old. Tha beat whiskey for this i nrijose is Kenahan's L.. wL'skey. 7. Cold Whiskey Punch. (For 5 party.) tMN PUNCH. 15 8. Scotch "Whiskey F^unch. Steep the tliin yellow sha'V'ings of lemoc peel m tho wniskey, wbich should be Gleulivet or Islay, of the hcst quality; the sugar should be dissolved ia boîling water. As it requires genius to make whiskey punch, it would be impertinent to give proportions. (See " Spread EagU Funohp Ko. 39.) 9. "Whiskey Punch. (Use small bar glass.) 1 wine-glass whiskey (Irish or Scotch). 2 do. boiling water. Sngar to taste. Dissolve the sugar well with 1 wine-glass of the water then pour in the whiskey, and add the balance of the water, Bweeten to taste, and put in a small piece of lemo». rind, or a thin slice of lemon. 10. G-in Punch. (Use largobar glosa.) 1 table-spoonful of raspberry syrup. 2 do. do. white sugar. 1 wine-glass of water. : do. gin. ^ sraall-sized lemon. 2 slices of orange. 1 piece of pine-apple. Fill the tumbler with shaved ice. Shake well, and ornament the top with bernes m seaaoo. Sip through a glass tube or straw. 16 sheêrt punch. 11. G-m Punch. (Froin a recipe by Soyer.) i lîint of old gin. ' 1 gill of marascbino. Tlie jiiice of two lemons. The rind of half a lemon. Four ounces of syrup. 1 quart bottle of Germau Seltzer water. ïce well. ] 2. Champagne Punch. (Pef bottî^) 1 quart bottle of wine. i Ib. of sugar. 1 orange sliced. Tbe ju\ce of a lemon. 3 slices of pine-apple. 1 wiu'î-glass of raspberry or strawberry syrup. Omament witb fruits in season, and serve in Champagne goblets. TMs can be made in any quantity by observing the pro portions of the ingrédients as given above. Four bottles of wine make a gj,lIon, and a gallon is generally sufBcient for fîfteen persons in a mixed party. For a good Cham pagne punch, see '•'•Roclcy Mountain Punchy'^ No. 43. 13. Sherry Punch. (Uae large bar glosa.) 2 wîne-glasses of sherry. 1 table-spoonful of sugar. 2 or 3 slices of orange. 2 do. do. lefnon. Fill tumbler with shaved ice, shake well, and omament f^th bernes in season. Sip through a straw. VAITELLA rUNOn. 17 14, Claret Punch. (Ubo largo bar glasB.) 1^ table-sjjoonful of sugar. 1 slioe of lemon. 2 or 3 do. orange. Fib tlie tuinbler with sbaved ice, and then pour in your claiel, shake well, and ornament "with berries lu seasoD. Place a straw in the glass. To make a quantity of claret punch, seo ^^Xmperia^ Funch^'' No. 41. 15. Sauteme Punch. (Uoe lurgo bar glass.) The same as claj v punch, using Sauteme instead of claret. Port "Wine Punch. {Use largo bar glaes.) The same jlaret punch, using port wine instead of claret, and o- -ament with berries in season. 17. "Vanilla Punch. (Ubo largo bar glaaa.) ] table-spoonful of sugar. 1 wine-glass of brandy. The jiiice of J of a lemon. Kill the tumbler with shaved ice, shake well, ornament with one or twp slices of lemon, and flavor with a few trops of Tanilla extract. Tliis îs a delicious drink, andshould be imbibed through a gîass tube or straw. 18 OlîGEAT PUITGH. 18. Fine-Apple Punch., (For a i:ar^ of ton.) # 4 bottles of champa^e. v 1 pint of Jamaica l'um. 1 do. brandy. I gill of Curaçoa. Jnice of 4 lemous. 4 pine-app).es sliced. Sweeton to taste Tvith pulvcrized "white sugar. Put the pine-apple ^vitb one pound of sugar în a glass bowl, and let tbem stand until tbo sugar is well soaked in the pine-apple, then add ail the other ingrédients, exccpt the Champagne. Let this mixture stand in ice for about 'au hour, then add the Champagne. Place a large block of ice in the centre of the bowl, and ornament it with loai sugar, sliced orange, and other fruits in season. Serve in Champagne glasses. Pine-apple punch is sometimes made by adding sliced pine-apple to brandy punch. ' 19. Orgeat Punch. (tJae large bar glass.) H table-spoonful of orgeat syrup. II wine-glass of brandy. Juice of i a lemon, and fîll the tumbler with sbaved ico, Shake well, ornament with bernes in season, and dasb port wine on top. Place the straw, as represented in eut of mint julep. •Kru.-K PUNCH. lô 20. Ouraçoa Punch. (Uso Ini^obar (^Iosil) 1 table'Spoonful of sugar. 1 wine-glass of brandy, j do. do. water. s pony glass of Curaçoa. The jaice of half a lemon I do. do. Jamaica rom. Fill the tuinbler with sbavcd ice, sbake -well, and orna- ment "with fi-uits of tiie seasou ; sip the nectar tbrougb & Btraw. 21. Roman Punch. (Uso largo bar glass.) 1 table-spoonful of sugar. 1 do. do. 1 tea-spoonful of Curaçoa. 1 wine-glass of Jamaica rum. ^ do. do. brandy. The juice of half a lemon. raspberry syrup. Fill with shaved ice, shake well, dasb with port wine, and ornament with fruits in season. Imbibe through a Btraw. 22. Milk Punch. ^ (Uso large bar glosa.) ' • 1 table-spoonful offine white sugar# 2 do. water. 1 wine-glass of Cognac brandy. I do. Santa Cruz rum. j- Tumblerful of shaved ice. Fill with milk, shake tlie ingrédients well together, aiicl grate a little nutmeg ou top. 20 ENGLISH MILK PUNCH« 23. Hot Milk Punch. (Use large' bar glus.) TLib jimich is made the same as the above, "with the er- eeption that hot milk is used, and no ice. 24. English Milk Punch, I at the following ingrédients into a verj cleau pitcher, Yw. : The juîce ot six lemons, The rind of two do. 1 Ib. of sugar. 1 pine-apple, peeled, sliced and pounded. 6 cloves. 20 corian< Ier seeds. 1 small stjck of cinnamon. 1 pintof brandy. 1 do rurn. *1 gill of arrack. The boiling water to be added last ; cork tins down to prevent evaporation, and allow these ingrédients to steep ur at least six hours ; then add a quart of hot milk and • ®juice of two lemons ; mix, and filter through a jelly- _ >and when the punch has passed bright, put it away ^ tight-corked bottles. This punch is intended to be icec for drinking. (Anotber method.) This seîuctive and nectareous drink can aîso be made ^^''^ctiona herewith given : ®two quai*ts ef -water add one quartoi milk. Mit one ' • See No. 50. 1 cup of strong green tea. 1 quart ofboiling water. 25. English Milk Punch. PUNCn À LA FOED. 21 quart of old Jaraaica runi mtb two of French brandy, and put the spirit to the milk, stirring it for a short tiiue ; let it stand for an hour, but do not suffer any one of delicato appetite to see the mélange in its présent state, as the sighi might create a distaste for tho punch whcn perfected. Filtei through blotting-paper into bottles ; and should you find tbat the liquid is cloudy, whicb it should not be, you may clarify it by adding a small portion of isingîass to eacb bottle. The above receipt will furnisb you with half a dozen of punch. The late Général Ford, who for many years was tho commanding engiueer at Dover, kept a most hospitable board, and used to make punch on a large seale, after tho following method : He would Select three dozen of leraons, the coats of which were smooth, and whose rinds were not too thin * these heTvould peel ^vith a shax-p knife into a large earthon vessel, taking care that noue of the rind should be detach- edbut that portion in -«rhich the cells are placed, contain' ing the essential cil ; when he had completed the fîrst part of the process, he added two pounds of lump-sugar, and stirred the peel and sugar together with an oar-shaped piece of wood, for neavly half an hour, thereby extracting a greater quantity of the essential oil. Boiling water was next poured into the vessel, and the whole well stirred, until the sugar was completely dissolved. The lemons were then eut and squeezed, the juice strainedfrom the kernels; these were placed in a separate jug, and boUing water poured upon them, the général being aware that the pipa were enveloped in a tbick mucUage, full of flavor ; half tho 20. Punch à la Ford. (A iredpo from Bcn&onE. Hlll, Esq., anthor of TAéBpiaur^t AlmatiM.} 22 PUNOE JELLT. lemoa jiiice was now thrown in ; and as soon as thc ker- nels free from their transparent coating, their liquoi •vas strainèd and added. Xhe slierbet was now tasted ; more acid or more sugar applied as required, and care takon not to render tliv lemonade too watery. "Ricli of tlie fruit, and pleiity of çweetness," was tlie generars maxim. Thc slierbet was then measured, and to every three quarts apint of Cognac brandy and a pint of old Jamaica rum were allotted, tho spirit being well stirred as poured in ; bottling imraodiately followed, and, when completed, tbe beverage was kept in a cold cellar, or tank, till required. At the general's table I bave frequently drunk punch thus made, more than six months old; and found it much iniijroved by time and a cool atmosphère. 27. Punch Jelly. Mîike a good bowl of punch, à, la Ford, already cle- scribed. To every pint of punch add an ounce and a half ofisinglass, dissolved in a quarter ofa pint ofwater (about half a turnblcr full); pour this into thc punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jelly is completely set. Orange, lemon, or calfs-foot jelly, not used at dinner, can be converted into punch jellyfor the evening, by fol- lowing the above directions, only taking care to omit a portion of the acid prescribcd in makiug the sherbet. TMs préparation is a very agreeable refreshment on a cold night, but should be used inmodération ; the strength of the punch is so artfully concealed by its admixturewith the gelatine, that many persons, particularly of the softer aex, havebeen terapted to partake so plentîfuUy of it as to render thein somewhat unlit for waltzing or quadrilling after supper. rkoent's puîtch. 23 28. G-in Punch. (For bottllng.) FoUowiug Général ForcVs plan, as already described, for making slierbet, add good gin, in tbe projjer pi'opor- tion before prescribed ; tliis, bottled and kept in a cool ccUar or cistern, will be fouud an ecouomical and excellent •iimmer drink. * 29. Glasgow Punch. ÇProma recipa In tho possesaion of Br. Shelton Mackeiizi 80. Regent's Punch. (For a party oftwonty.) Tbe ingr<>di«nt3 for tbis renowned puncb are:— 3 bottles Champagne. 1 do. Hockheimer. 1 do. Curaçoa. ' i 1 do. Cognac. \ do. Jamaica rum. 2 do.. Madeira. 2 do. Seltzer, or plain soda-water. 4 Ibs. bloom raisins. To wliicb add oranges, lemons, rock candy, and iustead of -water, green tea to taste. Refrigerate with all tbe icy power of tbe Arctio fié WATIONAI. GUAED SEVEITM EEGIMENT FUNOS. 31. E-egent's Punch, (Aitothor rccipe.) (From the Bordeava WiMand XAguor Guid».") 1|- pint, each, strong hot green tea, lemon jaice, an? capillaire.* 1 pint, each, riun, brandy, arrack, and Curaçoa. 1 bottleof Champagne; mix, and slicea pine-applointoit. For etill another method of compounding thia celebrated punch, see recipe No. 274, in tliû Appendix at the end of the bock. 32. Raspberxy Punch. (Frais a recipe in the Bordtavtt ÏFïtwand Hquor Ovld^.'i 1| gill of raspberry juîce, or vinegar. } Ib. iump-sugar. 8^ pints of boiling water. Infuse half an hour, strain, add ^ pint of porter, f to 1 pint, each, of rum and brandy (or either 14 to 2 pints), and add more warm water and sugar, if desired weaker oi Bweeter. A liqueur of glass of Curaçoa, noyati, or mara» chino, improves it. 83. National G-uard 7th Reglment Punch, (Use largo bar glosa.) 1 table-ispoonful of sugar. The juice of a J of a lemon. 1 wine-glasa of brandy. 1 do. do. Cata^vba wine. Flavor with raspberry syrup. Fin the glass with shaved ice. Shake and mîztbcrouj^ * See recipos Noe. 66 aad 66.
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