1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

I02

Mixing. Steep the lemons in the brandy 24 hours in a wide mouthed jar closely tied down, then mix with the sherry, and add 2 quarts of strong syrup, next add the tea, then strain from the lemons, add the Burgundy, tincture of cloves, and coriander — rouse well together and bottle. It will be fit for use in 2 or 3 days if well iced. This punch was a great favourite with Lieuts. Walmsley and Grimes, of the above regiment.

The Begum's Punch.

French Cognac, Port Wine, Arrack Essence,

1 Bottle.

1 Bottle,

i Pint. 1 Pint, i oz. 2 Bottles. 1 Quart.

Clarified Lime Syrup, Lemon Rind Essence, Seltzer Water, Syrup, Shaved Ice, Syringa, or Orange Flowers.

1 Pint.

Mixing: Mix the lemon essence with the arrack. the cognac into the bowl, and the arrack to it ;

Pour

add one or

Next

then add the port wine.

two sprays of syringa flowers ;

mix the lime juice syrup with the plain sugar syrup. Ice well and serve with the seltzer water, added at the last moment. Sufficient for 20 guests.

The Ellen Terry Punch.

i Pint. 15 Drops.

Essence of Vanilla, Lime Juice Syrup, Sparkling Moselle, Shaved Ice, Brandy, Lemon Verbena,

1 Pint.

1 Bottle,

i Pint.

3 Sprays.