1862 How to Mix Drinks or the Bon-Vivant's Companion 1$50.pdf

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PUNCH, EHM.

294. Punch, d'Orsay. *

24 lemons,the yellow rinds only. 24 oranges, do. do. do.

Cut; macerate for 24 hours Avith 4 gallons of fourth- proof brandy (see No.5); then make a syrup of 12 lbs. of sugar boiled (see No.,*7) with 6 gallons of w.ater and the juice of 24 oi'anges and 12 lemons; skim and mix all together and filter. (See No. 3.)

295. Punch,Regent. -

14 lemons,the rinds only. 14 oranges, do. do. 18§- drachms of ground cinnamon. 1 do. do. cloves.

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2 do. do. vanilla. Cut; macerate for 24 hours with 2 gallons of pure Cog nac, and 2gallons of pure Jamaicarum (see No. 5). Strain, press, and add 12 lbs. of sugar, boiled with 6 gallons of water; skim,and add to the syrup 2 ounces of green tea; let it cool, and add the juice of 60 lemons and 14 oranges. Filter. (See No. 3.) 2^6. Punch,Roman. The juice of 84 lemons must be beaten to a froth with 42 eggs; then add to it 1^ g.allon of boiling syrOp, 1^ gallon of Cognac, 1^ gallon of Jamaica rum,2 g.a]Ions of^ sherbet, m.araschino (see No. 329), and 1 gallon of maras- quino di Zara. (See No. 282.) 297. Punch,Rum. (Essence of^ 53^ lbs. ofsugar. 31 gallons of water.