1864 Bar Tender's Guide price $2 00 by Jerry Thomas

185

PTJITOH, ■RTJM.

294. Punch, d'Orsay.

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

Cut; macerate for 24 hours with 4 gallons of fourth- proof brandy (see No. 5); then make a syiaip of 12 lbs. of sugar boiled (see No. 7) with 6 gallons of water and the juice of 24 oranges and 12 lemons; skim and mix all together and filter. (See No. 3.) 295. Punch, Begent. 14 lemons, the rinds only. 14 oranges, do. do. iga. di'achms of ground cinnamon. 1 do. do. cloves. 2 do. do. vanilla. Gut; macerate for 24 hours with 2 gallons of pure Cog nac, and 2 gallons of pure Jamaica rum (see No. 5). Strain, press, and add 12 lbs. of sugar, boiled with 6 gallons of water; sldm, and add to the syrup 2 ounces of green tea; let it cool, and add the juice of 60 lemons and 14 oranges. FUter. (See No. 3.) 296. Punch, Roman. The juice of 84 lemons must he beaten to a froth with 42 eggs; then add to it 14 gallon of boiling syrnp, 1^ gallon of Cognac, 1^ gallon of Jamaica rum, 2 gallons of sherbet, maraschino (see No. 329), and 1 gallon of maras- quino di Zara. (See No. 282.) 297. Punch, Rum. (Essence of.) 58^ lbs. of sugar. 3^ gallons of water.

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