Page:Jerry Thomas - The bar-tender's guide (1887).djvu/93

 
 * 1 quart of milk.
 * 1¼ pound of sugar.
 * 6 lemons.
 * 3 oranges.

Pare off the peel of the oranges and lemons very thin; put the peel and all the juice into a vessel with a close-fitting lid. Pour on the brandy, wine, and milk, and add the sugar after having dissolved it in sufficient water. Mix well, and cover close for twenty-four hours. Strain until clear, and bottle.

 

Take ½ pint of good brandy.

½ pint of rum.

¼ pound of loaf-sugar, dissolved in water.

1 ounce of best green tea.

1 quart of boiling water.

1 large lemon.

Infuse the tea in the water. Warm a silver or other metal bowl until quite hot; place in it the brandy, rum, sugar, and the juice of the lemon. The oil of the lemon peel should be first obtained by rubbing with a few lumps of the sugar. Set the contents of the bowl on fire; and while flaming, pour in the tea gradually, stirring with a ladle. It will continue to burn for some time, and should be ladled into glasses while in that condition. A heated metal bowl will cause the punch to burn longer than if a china bowl is used. 