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PUNCH
25
Tea
Punch.
To
a
tumbler
of
boiling
tea
add
a
tablespoonful
of
lemon
syrup,
a
teaspoonful
of
cherry
brandy,
and
the
same
of
rum
punch.
The
Regent's
Punch.
The
Practical
Confectioner.
Infuse
in
half
a
pint
of
light
cold
syrup
the
thinly
pared
rinds
of
two
sweet
and
one
Seville
oranges
and two
lemons,
then
add
the
strained
juice
of
the
fruit.
A
pint
of
strong
green
tea,
well
sweetened
and
allowed
to
get
cold,
a
glass
each
of
arrack,
brandy,
old
Jamaica
rum,
and
pineapple
syrup,
with
two
bottles
of
champagne,
are
then
poured
to
the
peel,
&c.
The
liquor
is
carefully
strained
through
fine
muslin,
bottled,
and
set
in
ice
till
required.
University
Punch.
Add
to
a
tumbler
of
boiling
water
a
teaspoon-
ful
of
lemon
syrup,
the
same
of
orange,
one
of
cherry
brandy,
one
of
rum
punch,
and
one
of
shrub
syrup.
Yorkshire
Punch.
Pour
two
tablespoonfuls
of
strained
lemon
juice
over
four
tablespoonfuls
of
castor
sugar,
blend
them
well
together,
adding
four
tumblerfuls of
cold
water.
When
the
sugar
is
dissolved
add
a
good
gill
of
rum,
and
serve
at
once.