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WINTER
CORDIALS.
PART II
CHAPTER
I
HOT
PUNCHES, MCLLS, FLIPS, NIGHT–
CAPS
Al'\D
TODDIES
" Punch " is d erived from a H indousta ni
word which means "Five", so-c:illed because
of its fi ve original ingredicnts-:iqua
vit~,
rose
water, suga r, a rrack, and citron juice.
The sp ecial ch aracte ristics of punch t o-day are
that the suga r is
alw:iysrubbed on the rinds of the
lemon t o extract the oil, and spice is usually
added for fl. avourino-. Another essent ial in mak–
ing h ot punch is
th~t
the spirits are put in before
the wat er ; in cold punch t he method is reversed .
Punch sh ould be so compounded that no
one ing redi ent predominates; they must all be
thoroughly ama lgamated.
Tea should b e used inst ead of water, and it
should be served in a cryst al bowl with a ladle.
" One of sour and three of sweet,
F our of st rong and four of weak "
1s
an old Creole recipe for making punch, the
sr