1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

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How to Mix A.ll K i nds of Drinks.

2 bottles of soda. 2 bottles of claret wine. 2 bottles of champagne. Stir well together and dress the top with fruit in season. PUNCH A LA FORK. (For bottling.) 2 lbs. of loaf sugar. 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 nearly half an hour to extract the es– sential oil. Pour in 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 7~ 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 iP a cool place. FEDORA. (Use a large bar glass.) 1 pony of the best brandy. 3 dozen lemons. 1 pint of Cognac. 1 pint of Jamaica rum.

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