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

71

PUNCH h Lh FORD.

Tea Punch. (Use heated metal boml.)

Take >~ pint of good brandy.

$ pint of rum. $ pound of loaf sugar, dissolved in water.

1 ounce of best green tea. 1 quart of boiling water. 1 large lemon.

Infuse the tea in the water. Wa r m a silver or other metal bowl until qu it e hot ; p l ace i n i t t h e b r a n dy , rum, sugar, and the juice of the lemon. The oil of the lemon peel should be first obtained by rubbing with a fev lumps of the sugar. Se t t he contents of thebowl on fire; and while Raming, pour in the tea gradually, s tirring with t l ad le. I t wi ll c o n t i nue t o b u r n f o r some tin>e, and should be ladled into glasses while in that condition. A h e a ted metal bowl w i l l c a use the punch to burn longer than if a china bowl is used.

Punch a la Ford. (For bottling.)

(h recipe from Benson E. Hill, Esq.. author of" The Epicere's

=lbnanac.")

Take 3 dozen lemons..

2 pounds of loaf-sugar. 1 pint of Cognac. 1 pint of old Jamaica rum.

T he lemons should have smooth r i nds. P ee l t h e yellow rinds'o8'quite thin wit h a s h a r p k n i f e , place t hem in an earthen vessel; add the sugar, and s t i r thoroughly for nearly half an hour with a Hat piece of wood, to extract the essential oil. P ou r boiling water on, and stir until the sugar is completely dissolved.

Ha v e l o c R T o b a c e o a . Retai l p rfce,sd;,1/-41/speiplug.