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

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.