1929 The Bon Vivant's Companion or How to Mix Drinks by Jerry Thomas

THE BON VIVANT's COMPANION

•••57•••

ROYAL PU NCH

One pint of hot green tea. A thin slice of lemon. White sugar to taste. One-half pint of brandy. One-half pint of Jamaica

One gill of warm calf's-foot felly. To be drunk as hot as possi ble.

rum. One wineglass of curagao. One wineglass of arrack. Juice of two limes.

This is a composition worthy of a king, and the materials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens the mix ture, and destroys the acrimony of the acid and sugar. The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong,add more green tea to taste.

••• ^8...

CENTURY CLUB PUNCH

Two parts old Santa Cruz rum; one part old Jamaica rum, five parts water; lemons and sugar ad lib. This is a nice punch.

DUKE OF NORFOLK PUNCH

In twenty quarts of French brandy put the peels of thirty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of double-refined sugar; and when well mixed, pour it upon 30