1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

100

Bridal Bouquet Punch for Weddings, &c.

Distilled Orange Flower Water, Elder Flower Water, Noyeau, Lime Juice Syrup,

i Pint. i Pint. 1 Glass. 1 Pint. 1 Quart. 2 Bottles,

Thin Syrup, Soda Water,

Pnt in the noyeau, and

Stand the bowl on ice.

Mixing.

mix with the lime fruit syrup ; then add J pint of treble dis- tilled orange flower water, also the elder flower and thin

Pour in the soda water and serve.

syrup.

The Army Punch for Bottling.

Jamaica Rum, Cognac, Lemons, Milk, Syrup,

1 Gallon. 1 Quart.

6.

1 Quart. 2 Quarts.

Mixing, Let them soak in the brandy (closely corked) for 3 days, keeping in a warm temperature, and shaking the bottle frequently. Then strain the brandy ofl" to the rum and mix it well, adding the syrup by degrees. Boil the milk, and just as it reaches boil- ing point add it to the spirit. Then strain through a jelly bag that has been rinsed in warm water and wrung out. The punch should be the colour of good sherry. Bottle and store in a cool place. It will be ready for use at the end of 2 or 3 days, but six months storing will improve it. Pare a thin rind ofl" the lemons.