1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

regent's punch.

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28. G-in Plincll. (For bottling.) Following General Ford's plan, as already described, for making sherbet, add good gin,in the proper propor tion before prescribed; this, bottled and kept m a cool cellar or cistern,Ttdll be found an economical and excellent smnmer drink.

29. Glasgow Punch. (From B recipa in the possession ofDr.Sheiton Mackenzio >■

Melt lump-sug.ar in coldwater, with the juice of a couple of lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Ja maica rum—one part of rum to five of sherbet. Cut a couple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done, the punch is made. Imbibe.

80. Regent's Punch. (For a party of twenty.) The ingr

3 bottles champagne. 1 do. Hockheiiner. 1 do. Curagoa. 1 do. Cognac.

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1 do. Jamaica rum. 2 do. Madeira. 2 do. Seltzer, or plain soda-water. 4 lbs. bloom raisins.

To which add oranges, lemons, rock candy, and instead of Avater, green tea to taste. Refrigerate with all tae icy power of the Arctic