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

rkoent's puîtch.

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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• Melt lump-sugar in coldwater, with tbe juice of a couple of lemons, passed tbrougb a fine hair-strainer. This is eherbet, and must be well mîngled. Tlien add old Ja- maica rum—one part of rum to fîve of sberbet. Cut a couple of limes in two, and run each section rapidiy around tbe edge of tbe jug or bowl, gently squeezing in some of tbe debcale acid Tbis done, tbe puncb is made. Imbibe.

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