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

86

PUNCH A LA KOilAINE.

boiling water (soft water is best) till the whole is raluei cool. When this mixture(which is now called the sher bet)is to your taste, take brandy and rum in equal quanti ties, and put them to it, mixing the Avhole well togethei again. The quantity of liquor must be according to your taste; two good lemons are generally enough to makefour quarts of punch,including a quart of liquor, with half a pound of sugar; but this depends much on taste, and on the strength of the spirit. As the pulp is disagreeable to some persons,the sherbet may be str.ained before the liquor is put in. Some strain the lemon before they put it to the sugar, which is im proper,as, when the i^ulf) and sugar are well mixed togeth er, it adds much to the richness of the punch. When only rum is used, about halfa pint of jDorter will soften the punch; and even when both rum and brandy are used, the porter gives a richness, and to some a very J)leasant flavor. (For a party of fifteen.) Take the juice of ten lemons and tAvo sweet oranges, dissolve in it two pounds of powdered sugar, and add the thin rind of an orange, run this through a sieve, and stir in by degrees the Avhites of ten eggs, beaten into a froth. Put the bowl Avith the mixture into an ice pail,letit freeze a little, then stir briskly into it a bottle of Avine and a bottle ofrum. For another method of making this punch, see recipe No.296 in "77m Manualfor the Manvfactun of Cordials^ etc," in the latter part of this vork. 67. Bunch a la Romaine.

68. Tea Punch. Make an infusion of the best green tea, an ounce to a