1898 Mixology; the art of preparing all kinds of drinks ..

HAYWOOD'S MIXOLOGY.

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boil in one and a half quarts of water until it becomes clear; add half a bottle of arrack, one bottle of Rhine wine, and one bottle of claret, and let the punch simmer for a while without letting it boil; then serve. Home-Made Punch.. Dissolve four pounds of sugar in four quarts of hot water; heat this with four quarts of arrack, the juice of eight lemons, and a small piece of vanilla, cut in pieces, in an enameled pot to the boiling point; as soon as this is reached add three quarts of milk or cream, while constantly stirring. Take the vessel from the fire, tie a cloth over it, let it stand for two hours; filter, bottle, and keep it for future use, as it may be preserved for a very long time. Judy Punch. Rub,the rind of three lemons on one pound of lump sugar; squeeze the juice of the fruit on it; add one quart of water and two bottles of Rhine wine; heat slowly to the boiling point; filter through canton flannel, and serve it hot. Rhine Wine Family Punch. Three dozen lemons are very thinly peeled; the rind is put in an enameled pot, three pounds of sugar added, and all is stirred for about half an hour; add five quarts of boiling water; stir until the sugar is dissolved; add to each three quarts one pint of the best Jamaica rum and one pint of brandy; bottle the punch, keep it in the cellar, and use it after the expiration of some weeks. Whiskey Punch Use large bar glass. Juice of half a lemon, one wine glass of whiskey, one-quarter wine glass of Jamaica, one tablespoon of sugar, one-half wine glass of water, slice of orange; fill tumbler with cracked ice, shake well, dress top with orange, pineapple slice, and berries in season ; serve with straws. Brandy Punch Make the same way as Whiskey Punch, using one wine glass of brandy instead of whiskey. Gin Punch Make the same way as Whiskey Punch, using one wine glass of gin instead of whiskey, and adding one tablespoon of rasp- berry syrup.