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Punch.
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Granito Punch.
Put a gill each of brandy,rum,freshly made
tea, maraschino, and pineapple syrup into a
punch bowl, add the strained juice of three
lemonsand three oranges, a bottle of champagne
and sugar to taste, freeze well and serve in
glasses.
Hot Punch.
Rub 6 oz. sugar on to the rind of three largo
lemons, pound it, and place it in a punch bowl
with the strained juice, a pint of old rum, a gill
of brandy, a table-spoonful of noyeau, and a
pint of boiling water. Stir well, add a little
grated nutmeg if liked, and serve at once.
Hot Weather Punch.
Put8large sprigsofyoungmintinto a tumbler,
add a slice of pineapple, or a strip of orangerind,
half fill the tumbler with equal parts of brandy
and peach brandy, or sherry and gin, fill up
with finely shaved ice, and serve.
Iced Punch.
Rub 8 oz. sugar on to the rind of two large
oranges and three lemons, pound the sugar,
add the pulp of the fruit carefully freed from
all the rind, pith, and pips, beat well together,
add a quart of boiling water and let it stand
until cold, stirring frequently. Strain, add
a pint of brandy and the same quantity of rum,
ice well, and serve.
Imperial Punch.
Slice a pineapple thinly and lay it in a punch
bowl. Put a vanilla pod, an inch of cinnamon,
and the thinly pared rind of 3 lemons into a
jug, add half a lb. of sugar and a quart of boiling
water, and let it stand until cold. Remove the
rind, pith, and pips from four large oranges,
slice them thinly, and put them into the bowl
with the strained juice of 3 lemons, a bottle
each of champagne, hock, and rum,the strained
liquid from the jug, and a pint of seltzer.
Stir well, and serve in champagne glasses.
Punch in Haste.
Mix a large table-spoonful of lemon syrup with
apintof water,add a wineglassful each of brandy
and rum, and serve.