1888 Harry Johnson's new and improved bartender's manual (1888)

- 101- put the above ingr edients in to a thor oughly clean sauce :i;>an, warm and stir them well, but do uot suffer it t o boil; upon the warm wine empty a bottle of plain soda water . This makes a delicious and refreshing drink. 241. BALAKLAVA NECT.AR. (For a party of fifteen.) Thinly peel the rind of 1/2 lemon, shred it fine, and put it in a punch bowi, add 4 t able-spoonfuls of crushed sugar and the juice of 1 lemon; 1 gill of Maraschino ; 2 bottles of soda water ; 2 bottles of Claret; 2 bottles of Champagne; stir well t ogeth e1 1 and dress the top with fruit in season, and serve. /2 pint of J amaica rum; 1 wine glass of Cm·ayoa; 1 wine glass of Arrac ; juice of 2 Limes ; 1 Lemon, cut in slices ; 1;2 lb. of sugar ; mix this thoroughly with a ladle, and add : 4 Eggs, the white only, and drink this as hot as possible; This composition is good enough for an Emperor or King, and the materials ar e admirably blended; the inebriatin~ effects of the spirits being- deadened by the t ea, whilst the egg;s soften the mixture, and destroy the acrimony of the acid and sugar . If the punch is too str ongh add mor e green tea t o t aste, and if not hot enougJ , place the entire mixture over the fire and have it heated, but not boiled, and serve. 242. -ENGLISH ROYAL PUNCH. (Use a bowl for mixing for a small party.) 1 pint of hot green tea ;' lf2 pint of Brandy; 1