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Beverages
—
Alcoholic
of
lemons
and add
it
to
the
decoction.
Then
make
a
strong
infusion
of
the
finest
green
tea
and add
it
to
the
mixture.
After
which
add
equal
portions
of
old
Jamaica
rum
and
cognac
brandy,
according
to
the
strength
required.
Mix
all
well
together,
strain
through
a
hair
sieve,
put
it
into
a
freezer
and
make
very
cold.
Roman
French
brandy,
4
oz.;
best
Jamaica
rum,
4
oz.;
extract
vanilla,
J^
oz.;
fruit
acid,
J£
oz.;
syrup,
1
gal.
Tea
1.
—
Strong
hot
green
tea,
lemon
juice
and
capillaire,
of
each
1J^
pt.;
rum,
brandy,
arrack
and
Curagoa,
of
each
1
pt.;
champagne,
1
bottle.
Mix
and
slice
a
pineapple
into
it.
2.
—
Hot
tea,
1
qt.;
arrack,
J^
bottle;
white
sugar,
6
oz.
juice
of
8
lemons;
yellow
rinds
of
4
lemons.
Wine
Sugar,
1
lb.;
yellow
peel
of
3
lemons;
juice
of
9
lemons;
arrack,
1
pt.;
port
or sherry
wine,
hot,
1
gal.;
cinnamon,
M
oz.;
nutmeg,
1
dr.
Whiskey
1,
—
To
1
wineglassful
of
whiskey
add
2
wineglassfuls
of
hot
water
and
then
sugar
to
taste.
Dissolve
the
sugar
well
with
1
wineglassful
of
the
water,
then
pour
in
the
whiskey
and add
the
balance
of
the water;
sweeten
to
taste
and
put
in
a
small
piece
of
lemon
rind
or
a
thin
slice
of
lemon.
2.
—
Scotch
whiskey,
1
bottle;
boiling
water,
1
qt.;
loaf
sugar,
}4
lb.;
the
juice
and
finely
pared
rinds
of
3
lemons.
Pour
the
boiling
water
over
the
sugar,
lemon
rinds
and
juice.
Let
it
remain
until
cold,
then
strain
into
a
punch
bowl.
Add
the
whiskey,
place
the
bowl
in
a
large
vessel,
220