1900 Harry Johnsons Bartenders Manual (Mixellany)

— 216 — PUNCH A LA FORD, (For bottling.)

3 dozen lemons; 1 pint cognac (Martell); 2 pounds of loaf sugar: 1 pint of Jamaica mm; The lemons should have smooth rinds;

Peel the yellow rinds off quite thin with a sharp knife, place them in an earthen vessel; add the sugar and stir thoroughly for neary half an hour with a flat piece of wood to extract the essential oil. Pour on boiling water, and stir until the sugar is completely dissolved. Cut and squeeze the lemon, straining the juice from the pits. Place the pits in a jug and pour boil- ing water upon them to obtain the mucilage in which they are enveloped. Pour | of the lemon juice into the syrup, strain the water from the pits, and add it also to the syrup, taking care that the syrup is not too watery. Next, add more sugar or lemon juice, to make the mixture according to taste. Lastly, add and stir in the above amount of spirits into every 3 quarts of lemonade, and bottle. This punch improves by age, if kept in a cool cellar. ENGLISH BISHOP. (Use a small punch bowl to make one quart.) 1 quart of port wine; 1 orange (stuck pretty well with cloves, the quanti- ty being a matter of taste); Boast the orange before a fire, and when sufficiently brown, cut in quarters, and pour over it a quart of port wine (previously made hot). Add sugar to taste, and let the mixture simmer over the fire for half an hour.