1885 New Guide Hotel Bar Restaurant

PUNCHES.

Ill

and the rind of half a lemon, very thinly pared, and cut into squares of half an inch each. Add the whiskey, then the

N.B. If

Serve.

Stir in a small liqueur glass of arrack.

tea.

too strong, add more infusion of green tea sweetened.

Encore'' Punch.

"Encore" Whiskey,

1 Bottle.

Maraschino,

i Pint. i Pint.

Calves' Foot Jelly,

2 Tablespoonfuls.

Honey, Lemon,

3 Rings. Infusion of Hot Green Tea (strained) 1 Pint. Brandy, 1 Glass.

Dissolve the jelly in the hot tea and add the Keep it in the jug in which it is dissolved, until

Mixing,

honey.

When ready

ready to serve, stand the jug in boiling water.

put the whiskey and maraschino with the 3

for serving;

Pour in the hot liquid from

rings of lemon into the bowl.

the jug and serve.

The Baronet's Punch.

Old Dublin Whiskey,

2 Bottles.

Lemon Jelly,

1 Pint.

Hot Green Tea,

1 Pint strained.

Curacoa,

1 Glass.

Brandy,

\ Glass.

Honey,

1 Tablespoonful.

Select 2 bottles of the P. brand of old Dublin

Mixing,

Strain the hot green tea into a jug, mix in the

whiskey.

honey and the lemon jelly.

Stand the jug in boiling water

to keep the contents thoroughly hot till wanted. Then into the punch bowl pour in 2 bottles of the whiskey, add the curacoa. Stir in the mixture out of the jug--dash the