1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

EEGE2ÎT PUNCH.

101

^ pint of aiTaclr. 1 cup of strong gi'een tea. 1 quart boiliug' •water. 1 do. boiling millr.

Mis ail tbe ingrédients, except tbe milt, and cork it close until cool; tben add tbe milk. If made in larger, reportions for bottling, it must be filtered.

273. Punch D'Orsay,

Take 1 gallon strong brandy. 3 pounds loaf sugar. 1| gallons water. 6 lemons 6 oranges.

Cut off tbe yellow rind of tbe oranges and lemons; macerato tbem for 24 bom-s in ibe brandy; strain and press. Boil tbe sugai- in tbe water, adding tbe juice of tbe 6 oranges, and of 8 of tbe lemons jsldm tbosyrup, and add it to tbe liquor. Lastly, filter tbi-ougbCanton flanneL

274. Regent Punch.

ïake 1 gallon pui-e Cognac. 1 do.

do. Jamaica rum.

6 pounds loaf sugai*. 3 gallons water. 1 ounce green tea. 80 lemons. 7 oranges.