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THE BON VIVANT's COMPANION
...85...
GIN PUNCH FOR BOTTLING
Following General Ford's plan, as already described, for
making sherbet, add good gin, in the proper proportions be
fore prescribed; this, bottled and kept in a cool cellar or
cistern, will be found an economical and excellent summer
drink.
...86...
ESSENCE OF BOURBON WHISKEY PUNCH
FOR BOTTLING
Four and one-halj gallons One-half pint tincture of or-
Bourbon whiskey.
ange peel.
Three gallons of plain syrup. Three ounces tincture of all-
One-half pint tincture of spice.
lemon peel.
Five dessertspoonfuls tinc
ture of cloves.
Mix the tinctures thoroughly with the whiskey, and then
add the syrup.
The essence of rum punch may be made by substitut
ing Jamaica or Santa Cruz rum for the whiskey.
...87...
ESSENCE OF BRANDY PUNCH
FOR BOTTLING
Five gallons of strong One-half pint tincture of OT^
ange peel.
Three ounces tincture of all-
spice.
One-half wineglass tincture
of cloves.
Mix the tinctures with the brandy, and add the syrup.
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brandy.
Three gallons of plain syrup.
One-half pint tincture of
lemon peel.