1930 The Savoy Cocktail Book

FISH HOUSE PUNCH.

GLASGOW PUNGH.

From a recipe in the possession of Dr. Shelton Mackenzie. Melt lump sugar in cold water, with the juice of a couple of lemons, passed through a fine hair- strainer. This is the sherbet, and' "

must be well mingled. Then add old Jamaica Rum—one part of I Rum to five of sherbet. Cut a couple of limes in two, and I 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 freely.

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