1872 Cooling Cups and Dainty Drinks (Mixellany)

212 Bum Punch. sherbet tasted by the experienced palate of the grand compounder; six glasses of Cognac, two of Madeira, and the bottle of old rum were added, and over all about a quart more of boiling water, and, as a finishing touch, the slightest possible sprinkling of nutmeg/' Punch a la Regent, by P. Watier, Royal Lodge, 1820 : original. —Take 4 oz. of clarified sugar, thin peel of 1 lemon and 1 Seville orange, 1 bottle of dry champagne, J bottle of white brandy, \ gill of rum, J gill of arrack, J gill of pine-apple syrup, 1 wine-glass of Maraschino; pour 1 quart of boil- ing water over 2 teaspoonfuls of green tea; let it stand five minutes; strain, and mix with other in- gredients ; pass through a sieve; let it remain in ice 30 minutes. Cutler's Rum Punch. —1 bottle of brandy, 1 pint of rum, J pint of sherry, juice of 3 lemons, a little grated nutmeg, lemon-peel, 1 quart of boiling water; put the thin paring of 2 lemons into a mortar with Jib. of sugar; beat into a mass ; strain the lemon-juice, which add; mix well, and put the ingredients into a jug; then add the sherry, rum, brandy, and, lastly, the boiling water; in a quarter of an hour it will be ready to drink.