1885 New Guide Hotel Bar Restaurant

PUNCHES.

103

Mixing: Lay the sprays in the bowl; mix the vanilla essence with the brandy; stir in the syrup of lime juice; ice

Add the Moselle and shaved ice at the moment of

this well.

serving.

Milk Punch,

For bottling.

White Rum,

2 Pints.

Cognac,

2 Pints.

2 Pints.

Milk,

2 Pints.

Syrup,

The Rind of

3 Lemons. 2 Lemons.

The Strained Juice of

Gelatine,

J oz.

Mixing: Steep the lemon rinds in the brandy 4 hours, then strain off and blend with the rum ; stir in the milk ; let it stand for 2 hours. Have some gelatine soaked in a por- tion of the milk. Dissolve it over the fire ; add to the punch; whip well for 10 minutes; add the strained lemon juice, and filter through a jelly bag that has been dipped in warm water and wrung out. When strained, bottle and store.

Whiskey Punch, (Cold),

Lome Whiskey,

1 Bottle.

Lemons,

3

\ lb.

Sugar,

Water,

1 Pint, boiling.

Mixing: Rub the rind off the lemons on to the sugar; pound in a mortar. Pour the boiling water on to the sugar, and stir until it is dissolved ; add the strained juice of the lemons, and when it is cold, add the whiskey. Ice and serve.