1889 The American Bar-tender's Guide (Australia) by Jerry thomas

ENGLISH MILM PUNCH.

California Milk Punch. (For Bottling.)

Take the juice of four lemons. The rind of two lemons.

pound of white sugar, dissolved. in just sufficient hot water. 1 pineapple, peeled, sliced and pounded. 6 cloves. 20 coriander seeds. 1 small stick of cinnamon. 1 pint of brandy.

1 pint of Jamaica rum. 1 gill of Batavia arrack. 1 cup of strong green tea.' 1 quart of boiling water. 1 quart of hot milk .

Put all the materials in a clean demijohn, the boil– ing water to be added last; cork t his down top r event evaporation, and allow the ingredients to steep for at least six hours; then add the hot milk and the juice of two more lemons; mix, and filter through a jelly-bag; and when the punch has passed brigl't put it away in tight-corked bottles. This punch is intended to be iced for dri nk i ng. If intended for present use filtering is not necessary.

(To make six bottles.) E nglish Mi l k P u n c h .

Take 2 quarts of water. 1 quart of milk.

1 quart of old Jamaica rum. 2 quarts of French brandy.

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