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

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.