1891 Drinks à La Mode by Mrs de Salis

PUNCH

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orange, the juice of one lemon, two slices of pine- apple cut in pieces, a wineglassful of raspberry or strawberry syrup. Ornament with fruits in season, and serve in champagne glasses.

Cold Imperial Punch, or Kaiser Punch.

Take one small pine-apple, slice very thinly into a punch bowl ; peel four oranges, slice them up into the pine-apple ; take the zest of one Seville orange, one pod of vanilla, and a little cinnamon. Put the three together in a jug, and pour one quart of boiling water over ; let this infuse. Pour into the bowl one bottle of good hock, one bottle of arrack, the juice of four lemons ; strain the flavoured water into the bowl, cover up till cold. When ready to serve, add one bottle of champagne and one pint of seltzer water ; stir well together, and serve in champagne glasses.

Gin Punch.

Half a pint of gin, one gill of maraschino, the strained juice of two lemons, three ounces of sugar, and two bottles of either soda or seltzer water. Ice well.

Gin Punch.

Another Way.

Mix together a gill of gin, a bottle of sparkling lemonade, a dessertspoonful of lemon syrup, and a lump of ice. c 2