1927 Drinks of All Kinds

PUNCHES

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PUNCHES.

{See also page 89.) It is necessary in making Punch to perfection that the fragrant essence of the lemon should be extracted byrub bing lumps ofsugar on the rind, thus breaking the tiny vessels contaiiiing the essence and absorbing it. Also, in making themixture sweet and strong, in using teainstead and in thoroughly blending all the contents so that the taste of neither shall predominate. Therein lies a secret only.to be acquired by practice. In making toddy, or hot punch, etc., it is preferable to put in the spirits before the water, which need not be the case in making cold punch, grog, etc. The proportions of spirit and water, and the sweetness or acidity, are to some extent points of taste or judgment. It is also important that Summer Punches, if made for a party and likely to stand any time, be kept properly cool. This canbe easily done by placing the bowl containing the Punch inside a large metal dish, completely filling the space between the bowl and the dishwith shaved ice sprinkled with a little rock salt to prevent it melting.

A la Ford.

Put into a bowl the rind of one lemon and a tablespoonful of icing sugar; pour over these half a pint of boiling water, and let it stand till cold. Then add the juice of the lemon, one wineglassful of brandy, and the like quantity of Jamaica rum. Ice well, and then serve in small glasses.

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