1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

PUNCH, BUM.

185

294. Punch, d'Orsay.

24 lemons, the yellow rinds only. 24 oranges, do. do. do.

Cut; macerate for 24 hours with 4 gahons of fourth- proof brandy (see No.5); then make a syrup of 12 lbs of sugar boiled (see No. 7) with 6 gallons of Abater and the juice of 24 oranges and 12 lemons; skim mid mix all together and filter. (See No. 3.)

295. Punch,Regent.

i4 lemons, the rinds only. 14 oranges, do. do. 18§- drachms of ground cinnamon. 1 do. do. cloves. 2 do, do. vanilla.

Cut; macerate for 24 hourswith 2 gallons of pure Cog nac, and 2gallons of pure Jamaicarum (see No. 5). Strain, press, and add 12 lbs. of sugar, boiled with 6 gallons of water; skim,and add to the syrup 2 ounces of green tea; let it cool, and add the juice of 60 lemons and 14 oranges. Filter. (See No. 3.) 296. Punch,Roman. The juice of 84 lemons must be beaten to a froth with 42 eggs; then add to it IJ gallon of boiling syi-up, ij g.allon of Cognac, 1^ gallon of Jamaica rum,2 gallons of sherbet, maraschino (see No.329), and 1 gallon of maras> quino di Zara. (See No.282.)

297. Punch,Rum. (Essence of.)

531- lbs. ofsugar. 81 gallons of water.