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

THE BON VIVANT's COMPANION

over the fruit, when the bowl is half filled, a bottle of claret; cover, and let it stand six hours. Then pour it through a muslin bag, and send it up immediately.

ALE PUNCH

A QUART of mild ale, a glass of white wine, one of brandy, one of capillaire, the juice of a lemon, a roll of the peel pared thin, nutmeg grated on the top, and a bit of toasted bread.

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CIDER PUNCH

On the thin rind of half a lemon pour half a pint of sherry; add a quarter of a pound of sugar, the juice of a lemon, a little grated nutmeg,and a bottle of cider; mix it well, and, if possible, place it on ice. Add, before sent in, a glass of brandy, and a few pieces of cucumber rind.

•••7 5••• NECTAR PUNCH

Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours, add two quarts of cold water with three pints of rum, exclusive of the pint and a half; also the juice of the lemons, with two quarts of boiling hot milk, and one grated nutmeg; pour the milk on the above, and let it stand twenty-four hours, covered close; add two pounds and a half of loaf sugar; then strain it through a flannel bag till quite fine,and bottle it for use.It is fit to use as soon as bottled. 38