1885 New Guide Hotel Bar Restaurant

PUNCHES.

05

Good Gin Punch for Bottling.

Small Fine-rinded Lemons, Lump Sugar, Old Tom, Green Tea, Coriander Seeds, Boiling Water,

1 Dozen.

1 lb.

1 Gallon, ilb.

1 Dessert-spoonful. 1 Quart.

Mixing: Rub the sugar on the lemons, till they have grated off all the yellow portion of the rind, then squeeze and strain the juice from the lemons. Pulverize the sugar; add the lemon juice to it. Pour half the boiling water on this and leave it to dissolve, whilst you infuse the tea and the coriander seeds in a closed earthen vessel. In 20 minutes strain the tea liquor to the lemon ; add the old Tom, and when cold, bottle, cork, and seal. Punch requires to be kept in a cool cellar when bottled. This mixture will be found particularly cool and grateful during hot weather.

Gin Bar Punch.

Thin Syrup, Essence of Lemon, Essence of London Gin^ Clarified Lime Juice, Tincture of Cloves,

3 Quarts.

J oz. i oz.

i Pint. i oz.

Mixing : Rummage these ingredients in the above order well together and put into jars or bottles for immediate use. To serve