Page:Jerry Thomas - The bar-tender's guide (1887).djvu/116

 Peel the lemons very thin, and place the rind in a bowl with the sugar; macerate well for a few minutes to extract the flavor of the lemon-peel; add the juice of the lemons and the soda-water, stirring well until the sugar is dissolved; pour in the orgeat, and whisk well to whiten the composition. Then add the brandy, rum, and Maraschino, strain into a punch-bowl; and, just before serving, add the Champagne stirring well to render the cup creamy and mellow.

 

Take 1 bottle of Champagne.

2 bottles of soda-water.

1 large wine-glass of Maraschino.

½ large wine-glass of Cognac.

½ large wine-glass of CuraçoaCuraçao [sic].

1 table-spoonful of crushed sugar.

Macerate the thinly peeled rind of half an orange with the sugar; add the Maraschino, Cognac, and CuraçoaCuraçao [sic]. Mix thoroughly and add the soda-water and Champagne. The addition of half a pound of pure ice is a great improvement.

 


 * Take 1 quart of strong ale.
 * 1 pint of gin.
 * 1 bottle of Sherry
 * 12 eggs.
 * 12 large lumps of sugar.