1960 The U K B G Guide to Drinks (3 rd edition revised)

Part n

SECTION XX

PUNCHES

Punch in its oldest and simplest form is Rum and Water, Hot or Iced, with sugar to taste and orange or lemon juice (for Hot Punch) or fresh lime juice (for Cold Punch). It was in 1655 when they took Jamaica from Spain that the English were first introduced to Punch. During the I8th Century this drink became very popular. It was"brewed" or mixed at a table in a punchbowl by the host, with Rum as one of the ingredients but other spirits as well. (One of the other popular ones was Brandy when made with hot water). Oranges and lemons in thin slices, grated nutmeg and sundry decorations and flavouring to the taste or discretion of the mixer.

Swedish Hot Punch Use small heated Tumbler. One glass Caloric Punch. Fill with Boiling Water. Serve with slices of Lemon.

Planters Punch Use Tumbler.

Two or three pieces of Ice. 1 dash Angostura Bitters. Juice of 1/2 Lemon or Lime. 1 teaspoon of Grenadine.

One glass of Rum. Add Syphon Soda.

Stir and Serve after adding slices of Orange and Lemon.

St. Charles Punch Use Tumbler. I /2 oz. Brandy.

I /2 oz. Port Wine. Four dashes Curacao. Juice of I/2 Lemon.

Claret Punch Use Goblet

I teaspoon of Gomme Syrup. Shake well and Strain into Tumbler in which shaved Ice has been placed. Decorate with Fruit and Serve with a straw.

3 ozs. Claret. Juice of 1 /2 Lemon. 2 dashes Curacao. 1 teaspoon sugar.

Dress with Fruits and fine Ice. Finish with Dry Ginger Ale.

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