Page:Jerry Thomas - The bar-tender's guide (1887).djvu/97

 * 15 lemons.
 * 1 nutmeg.

Cut off the peel of the lemons very thin and infuse them for forty-eight hours with a pint and a half of the rum. Add to the infusion the water, the juice of the lemons, the milk, and the nutmeg grated; let it all stand for twenty-four hours, covered close; then add the sugar, strain through flannel, and bottle for use. It is ready to use at any time.

 

Take ¾ pint of rum.

¾ pint of brandy.

½ pint of porter.

3½ pints of boiling water.

¾ pound of loaf-sugar.

4 oranges.

Infuse the peel of two and the juice of four oranges with the sugar, in the water for half an hour; strain, and add the porter, ram and brandy. Sugar may be added, if it be desired sweeter. A liqueur-glass of CuraçoaCuraçao [sic], Noyeau, or Maraschino is considered an improvement.

Instead of using both rum and brandy, one-and-a-half pints of either alone will answer.

This is also an excellent recipe for by substituting lemons for oranges.

 


 * Take ½ pint of pineapple juice.
 * 1 pint of lemon juice.