1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS.

§3

PUNCH A LA FORK. (For tiottllng.)

tbs., of loaf sugar, dozen lemons, pint of Cognac, pint of Jamacia rum.

The lemons should have smooth rinds; peel the yellow x'inds off quite thin with a sharp knife, place them in an earthen vessel; add the sugar, and stir thoroughly for nearly half an hour to extract the es sential 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 boiling water upon them to obtain the mucilage from them. 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 the taste. Lastly, add and stir in the above amount of spirits into every 3 quarts of lemonade, and bottle. Keep in a cool place. FEDORA. (Use a large bar glass.) 1 pony of the best brandy. 1 pony of Curacoa. Ms pony of Jamaica rum. % pony of Bourbon. 1 tablespoonful of sugar, dissolved in a little water. 1 slice of lemon. Fill the tumbler with fine ice; shake well and orna ment with berries or small pieces of orange, serve with a straw.