1922 Home-Made Beverages and American Drinks by M E Steedman

Punch.

63

Granito Punch. Put a gill each of brandy,rum,freshly made tea, maraschino, and pineapple syrup into a punch bowl, add the strained juice of three lemonsand three oranges, a bottle of champagne and sugar to taste, freeze well and serve in glasses. Hot Punch. Rub 6 oz. sugar on to the rind of three largo lemons, pound it, and place it in a punch bowl with the strained juice, a pint of old rum, a gill of brandy, a table-spoonful of noyeau, and a pint of boiling water. Stir well, add a little grated nutmeg if liked, and serve at once. Hot Weather Punch. Put8large sprigsofyoungmintinto a tumbler, add a slice of pineapple, or a strip of orangerind, half fill the tumbler with equal parts of brandy and peach brandy, or sherry and gin, fill up with finely shaved ice, and serve. Iced Punch. Rub 8 oz. sugar on to the rind of two large oranges and three lemons, pound the sugar, add the pulp of the fruit carefully freed from all the rind, pith, and pips, beat well together, add a quart of boiling water and let it stand until cold, stirring frequently. Strain, add a pint of brandy and the same quantity of rum, Slice a pineapple thinly and lay it in a punch bowl. Put a vanilla pod, an inch of cinnamon, and the thinly pared rind of 3 lemons into a jug, add half a lb. of sugar and a quart of boiling water, and let it stand until cold. Remove the rind, pith, and pips from four large oranges, slice them thinly, and put them into the bowl with the strained juice of 3 lemons, a bottle each of champagne, hock, and rum,the strained liquid from the jug, and a pint of seltzer. Stir well, and serve in champagne glasses. Punch in Haste. Mix a large table-spoonful of lemon syrup with apintof water,add a wineglassful each of brandy and rum, and serve. ice well, and serve. Imperial Punch.