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PUNCH
over the lemons till it has absorbed all the yellow part of
the skins. Then put into the bowl these lumps,and as much
more as the juice of the lemons may be supposed to require;
for no certain weight can be mentioned, as the acidity of a
lemon cannot be known till tried, and therefore this must
be determined by the taste. Then squeeze the lemon juice
upon the sugar; and, with a bruiser press the sugar and the
juice particularly well together, for a great deal of the
richness and fine flavor of the punch depends on this rubbing
and mixing process being thoroughly performed. Then mix
this up very well with boiling water (soft water is best) till
the whole is rather cool. When this mixture (which is now
called the sherbet) is to your taste, take brandy and rum
in equal quantities, and put them to it, mixing the whole
well together again. The quantity of liquor must be accord
ing to your taste; two good lemons are generally enough to
make four quarts of punch,including a quart of liquor, with
half a pound of sugar; but this depends much on taste,
and on the strength of the spirit.
As the pulp is disagreeable to some persons, the sherbet
may be strained before the liquor is put in. Some strain the
lemon before they put it to the sugar, which is improper, as,
when the pulp and sugar are well mixed together, it adds
much to the richness of the punch.
When only rum is used, about half a pint of porter will
soften the punch; and even when both rum and brandy are
used, the porter gives a richness,and to some a very pleasant
flavor.
CAPILLAIRE
Put a wineglass of curagao into a pint of clarified syrup,
shake them well together, and pour it into the proper sized
bottles. A teaspoonful in a glass of fair water makes a
pleasant eau sacre.
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