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

EEGENT'S EITNCH.

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28. Gin Punch. (For bottUng.) FoUowintr General Ford's plan, as already descriljed, for making sherbet, add good gin,in the proper propor- tion before prescribed; this, bottled and kept in a cool ceUar or cistern,will be found an economical and excellent iummer drink.

29, Glasgow Punch. (From a recipe in the possession ofDr.Shclton Mackenrio^

Melt lump-sng.ar in cold water,with the juice ofa couple nf lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Ja- maica rum-one part of rum to five of sherbet. Cut a couple oflimes in two,and run each section rapidly aroimd the edo-e of thejug or bowl, gently squeezing in some of the deficate acid This done,the pimch is made. Imbibe.

SO. Regent's Punch. (Fora party oftwenty.) The ingr^ients for this renowned punch are:—

3 bottles champagne. I do. Hockheimer. I do. Oura9oa.

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1 do. Cognac. 1 do. Jamaica rum. 2 do. Madeira. 2 do. Seltzer, or plain soda-water. 4 lbs. bloom raisins.

To which add oranges,lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all ta« M)y power of the Arctic

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