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

S8

NECTAE i'UNCH.

72. Apple Punch.

Lay in a china bowl sUces of apples and lemons alter- nately, each layer being thickly stre-wed with powdered «ugar. Pour over the fruit, when the bowl is balf filled, a bottle of claret ; cover, aaid let it stand six bours. Then pour it through a muslinbag, and send it up immediately, 73. Aie Punch. A quart of mild aie, a glass of wbite wine, one of brandy, one of capillaire, tbe juice of a lemon, a roll of the peel pared thin, nutmcg grated on the top, and abit of toasted bread.

74. Cider Punch.

On the tbîn rind^of balf a lemon pour balf a pint of sherry; add a quarter of a pound of sugar, tbe juice of a lemon, a little grated nutmeg, and a bottle of cider; mix it well, and, if possible, place it in ice. Add, before sent in, a glass of brandy- and a few pièces of cucumber rind.

76. Nectar Punch.

Infuse tbe peel of fifteen lemons in a pint and a balf of rum for forty-eigbt liours, add two quarts of cold water "witb tbree pints of rum, exclusive of the pint and a balf, also the juice of the lemons, with two quarts of boiling-bot milk, and one grated nutraeg ; pour the milk on the abovc, and let it stand twenty-four bours, covered close; add two pounds and a balf of loaf-sugar; then strain it through a flannel bag till quite fine, and bottle it for use. It is fit to use as socn as bottled.