Page:Jerry Thomas - The bar-tender's guide (1887).djvu/98

 * 1 pint of lemon syrup.
 * 1 bottle of Claret or Port wine.
 * ½ pound of sugar.
 * ½ pint of boiling water.
 * 6 grains of vanilla.
 * 1 grain of ambergris.
 * 1 pint of strong brandy.

Rub the vanilla and ambergris with the sugar in the brandy thoroughly; let it stand in a corked bottle for a few hours, shaking occasionally. Then add the lemon juice, pineapple juice and wine; filter through flannel, and lastly, add the syrup.

 

This is made in the same manner as Brandy Punch (see page 65), by adding to each glass a small piece of preserved ginger, and a little of the syrup.

 

Barbadoes Punch is prepared by adding to each glass of Brandy Punch (see page 65) one tea-spoonful of guava jelly.

 

In a china bowl lay alternate layers of sliced apples and lemons, each layer being thickly strewed with powdered sugar, until the bowl is about half filled; then pour a bottle of claret over the fruit and let it stand six hours. Pour it through a muslin bag, and it is ready for use.

