1900 Harry Johnsons Bartenders Manual (Mixellany)

— 246 — TEA PUNCH FOR THE WINTER. (Use a punch bowl.) \ pint of good brandy (Martell); | pint of rum; i pound of loaf sugar, dissolved in water with a ladle; Infuse the tea in the water; warm a silver or other metal bowl until quite hot; place into it the brandy, rum, sugar, and juice of the lemon. The oil of the lemon peel should be first obtained by rubbing with a few lumps of the sugar. Set the contents of the bowl on fire; and while flam- ing, pour in the tea gradually, stirring with a ladle. It will continue to burn for some time, and should be ladled into glasses while in that condition. A heat- ed metal bowl will cause the punch to burn longer than if a china bowl is used. This drink can be made to taste very palatable. DUKE OP NORFOLK PUNCH. (For a small party.) 3 quarts of brandy (Martell); 1 quart of sherry wine; 1 ounce of best green tea; 1 quart of boiling water; 1 large lemon;

2 quarts of milk; 2 pounds of sugar; 1 lemon; 2 oranges;

Pare off the peel of the oranges and lemons very thinly; put the peel and all the juice into a vessel with a close-fitting lid. Pour on the brandy, wine, and milk, then add the sugar, after having dissolved it in sufficient water. Mix well, and cover close for 24 hours; strain until clear, and it is ready for serving.