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M
FANCY DRINKS—
If the punch la too strong, add more green tea to
taste, and if not hot enough, place the entire mixture
over the fire and have it heated, but not boiled, and
serve.
Oxford Punch
1 pint of Cognac brandy.
1 pint of old Jamaica rum.
1 quart of orange shrub.
% pint of sherry.
1 bottle of Capillaire.
2 quarts of boiling water.
6 glasses of calf's-foot Jelly.
6 lemons.
4 sweet oranges.
Sufficient loaf sugar, dissolved in some of the hot
water.
Rub the rinds of 3 lemons with sugar. Cut the peel
very thin off 2 more lemons and 2 of the oranges. Press
out the Juice of all the oranges and lemons. Place the
whole, with the Jelly, in a Jug and stir well. Pour on
the water, and let it stand for twenty minutes. Strain
through a fine sieve into a large bowl; add the CapU-
laire, spirits, shrub, and wine, stirring well.
Grandeur Punch
(Use a large bowl)
1^ lb. loaf sugar.
6 lemons, cut in slices.
1 giU of Anisette.
1 bottle Kummel.
6 oranges sliced.
1 bottle of Kirschwasser.
% gallon water.
6 bottles of Nordhauser Brantwein.
1 gill of Curacoa (red).
Stir well with a ladle, and surround the bowl with
ice, and serve in a wine glass.