Page:Jerry Thomas - The bar-tender's guide (1887).djvu/96

 
 * ½ gallon of strong green tea.
 * 1 pint of Jamaica rum.
 * ½ pint of CuraçoaCuraçao [sic].
 * Juice of six lemons.

Mix thoroughly, and strain, as described in the recipe for “Punch à la Ford,” adding more sugar and lemon juice, if to taste. Bottle, and keep on ice for three or four days, and the punch will be ready for use, but the longer it stands, the better it gets.

 

Take 1½ pint of strong green tea, (hot).

1½ pint of lemon juice.

1½ pint of Capillaire.

1 pint of Jamaica rum.

1 pint of brandy.

1 pint of Batavia arrack.

1 pint of CuraçoaCuraçao [sic].

1 bottle of Champagne.

1 pineapple, sliced.

2 oranges, sliced.

Mix the ingredients well together in a punch-bowl, and add the wine and ice just before serving.

 


 * Take 4½ pints of rum.
 * 2 quarts of milk, boiling hot.
 * 2 quarts of cold water.
 * 2½ pounds of loaf-sugar.