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MODERN AMERICAN DRINKS.
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sugar, the juice of the six lemons, half a pint of
boiling water; mix well, add two quarts old Tom
gin. Infuse one teaspoon ful coriander seeds in a
pint of boiling g reen tea for twenty minutes, then
aJd while hot to the mixture in the bowl, stir well
and when cold strain, bottle, cork a_nd seal. Keep
in a cool place.
Glee Club Punch.
Put t-wo lumps of suga r into a hot-drink glass,
add a little 'lemon juice, three cloves, one small
piece cinnamon, fill the g lass half-full_ of boiling
water, add one dash brandy, fill up with warm
claret; mix well, g rate a little nutmeg on top.
Hancock Punch.
Fill
a mixing-glass half-full of fine ice, add the
jui ce and rind of half a lime, h alf a tablespoonful
fine sugar, one-third of a jigger St. Croix rum,
two-thii·ds of
a
jigger whiskey ; shake well, strain
into long thin eight-ounce glass, fizz up with
a
lit–
tle siphon seltzer.
'
Horsford Punch.
Dissolve half a tablespoonful fine sugar with
a
little water in a mixing-glass, add one teaspoonful
H orsford's Acid Phosphate, one jigger brandy;
shake well, stra in into fancy g lass, trim with
fruit.