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

OXFORD PUNCH,

Add the milk t o t h e w a t e r . ,wix Qe spirits, an6 pour them int o t h e m i l k , s t i r ing t he m i x t ur e for a , short t ime . L et i t sta n d f o r a n ho u r , t hen fi l t er through blotting-paper into bottles'. This would be sufficient for six bottles. If, after filtering, the punch is not clear, the addition of a small portion of isinglass t o each bottle will clarify i t .

Oxford Punch .

(The Punch patronized by the Students of the University of Oxford.)

Take 1 pint of Cognac brandy. 1 pint of old Jamaica rum. 1 quart of orange thrub. ~ pint of sherry.

1 bottle of Capillaire (see Index ). 2 quarts of boiling water. 6 glasses of calfs-foot jelly.

6 lemons.

4 sweet oranges. Sufficient loaf-sugar, dissolved in some of t he

hot water.

Rub the rinds of three lemons with sugar to extract the essential oil. Cut the peel very fine oR'two more lemons and two of the oranges. Press out the juice of all the oranges and lemons. Pl'ace the whole, with t he jelly, in a jug and s ti r we l l . Pour on the water, and let it stand for twenty minutes. S t r ain through a fine sieve into a large bowl; add the capillaire, spirits, shrub, and wine, stirring well.

Ha v e l o c k

T o b a c o o a

Dark and kroxnytic.