How to Mix Drinks, or the Bon Vivant s Companion

How to Mix Drinks, or the Bon Vivant s Companion

D) HOW TO MIX DRINKS, THE BON-VIVANT’S COMPANION, OONTAINING CLEAE AND RELIABLE DIRECTIONS FOR MIXING ALL THE BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE MO8T POPULAR BRITISH, FRENCH, GERMAN, ITALIAN, RUSSIAN, AND 6PANISH RECIPES, EMBRACING PUNCHES, JULEP8, COBBLERS, BTO., ETO,, ETO., IN ENDLESS VARIETY. BY JERRY THOMAS, Vormarty principal Bar-tender at the Metropolitan Hotel, New York, and the Planter’s House, St, Louta TO WHICH I8 APPENDED A MANUAL FOR THE MANUFACTURE ~ Cordials, Fiquors, Fancy Syrups, &e., Kc., AFTER THE MOST APPROVED METHODS NOW USED IN TIIE DISTILLATION OF LIQUORS AND BEVERAGES, DESIGNED FOR THE SPECIAL USE OF MANUFACTURERS AND DEALERS IN WINES AND SPIRITS, GROCERS, TAVERN-KEEPERS, AND PRIVATE FAMI- LIES, THE SAME BEING ADAPTED TO THE TRADE OF THR UNITED STATES AND OANADAS, Hiustrated with Descriptive Engravings. THE WHOLE CONTAINING OVER 600 VALUABLE RECIPES. BY CHRISTIAN SCHULTZ, Professor of Chemistry, Apoth and Manufa of Wi Cordial ” &c, &c., from Berne, Switzerland, Mignone © NEW YORK: DIOK & FITZGERALD, PUBLISHERS, NO. 18 ANN STREET. 1362. aaVARD COLLEGE LIBRARY /%6 3, Le rtd 2S, “ Ca legs toe . p / Yh ey Entered secording to Act of Congress, in the year 1862, by DICK & FITZGERALD, In the Clerk’s Office of the District Court of the United States, for the Southern District of New York. bt. V7 THE. 7 _ MOREA & MILLER, STEREOTYPERS. ©, A. ALVORD, PRINTER. ~~ - PREFACE. In all ages of the world, and in all countries, men have in- dulged in “so- cial drinks.” They have al- ways possess- ed themselves of some popu- lar beverage apart from water and those of the breakfast and tea table. Whether it is .Judicious that mankind should con- tinue to indulge in such things, or whether it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for “social drinks” is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drinks not only the most palatable but the most wholesome characteristics of whith they may be made susceptible, is a genuine public benefactor. That is exactly our object in introducing this little volume to the public. We do not propose to persuade any man to drink, for instance, a punch, or a julep, or a cocktail, who has never happened to make the acquaint- ance of those refreshing articles under circumstances calculated to induce more intimate relations; but we do propose to instruct those whose “‘in- timate relations” in question render them somewhat fastidious, in the daintiest fashions thereunto pertaining. We very well remember seeing one day in London, in the rear of the aveERTS® 4 : PREFACE. Bank of England, a small drinking saloon that had been set up by a peripatetic American, at the door of which was placed a board covered with the unique titles of the American mixed drinks supposed to be pre- pared within that limited establishment. The “Connecticut eye-open- ers” and “ Alabama fog-cutters,” together with the “lightning-smashes” and the “thunderbolt-cocktails,” created a profound sensation in the crowd assembled to peruse the Nectarian bill of fare, if they did not produce custom. It struck us, then, that a list of all the social drinks —the composite beverages, if we may call them so—of America, would really be one of the curiosities of jovial literature; and that if it was combined with a catalogue of the mixtures common to other nations, and made practically useful by the addition of a concise description of the various processes for “brewing” each, it would be a “blessing to mankind.” There would be no excuse for imbibing, with such a book at hand, the “villainous compounds” of bar-keeping Goths and Vandals, who know no more of the amenities of bon vivant existence than a Hot- tentot can know of the bouquet of champagne. “There’s philosophy,” says Father Tom in the drama, “even in a jug of punch.” ‘We claim the credit of “philosophy teaching by example,” then, to no ordinary extent in the composition of this volume; for our index exhibits the title of eighty-six different kinds of punches, together with a universe of cobblers, juleps, bitters, cups, slings, shrubs, &c., each and all of which the reader is carefully educated how to concoct in the choicest manner. For the perfection of this education, the name, alone, of Jerry Thomas is a sufficient guarantee. He has travelled Europe and America in search of all that is recondite in this branch of the spirit art. He has been the Jupiter Olympus of the bar at the Metropolitan Hotel in this city. He was the presiding deity at the Planter’s House, St. Louis. He has been the proprietor of one of the most récherché saloons in New Orleans as well as in New York. His very name is synonymous in the lexicon of mixed drinks, with all that is rare and original. To the “Wine Press,” edited by F. S. Cozzens, Esq., we are indebted for . the composition of several valuable punches, and among them we may particularize the celebrated “Nuremburgh,” and the equally famous “Philadelphia Fish House” punch. The rest we owe to the inspiration of Jerry Thomas himself, and as he is as inexorable as the Medes and Persians in his principle that no excellent drink can be made out of any thing but excellent materials, we conceive that we are safe in assert- ing that whatever may be prepared after his instructions will be able to speak eloquently for itself, ‘Good wine needs no bush,” Shakespeare tells us and over one of Jerry's mixtures eulogy is quite as redundant. . CONTENTS. Ths Table of Contents refers to the Number oF EAcH RucrPx, AND Not to the number of the pages. For the Table of Contents to the “Manual FoR THE Man- UFACTUER oF CornDia1s, SrEurs, &0.,” see page 285. RECIPE ~ Absinthe, How to drink....... Bottle of Champagne Cocktall....... 110 Als Ford, Punch............. . “« Brandy Cocktail... - 106 “ Romain, Punch.. Brandy and Gum......... - 217 Ale Punch........seseereeees “ & Boda......... . 216 “ Flip...... “ “ Rum Punch.... 5 “ Sangaree..... “ Burnt, and Peach... - 199 Apple, Pine, Punch. “ - 166 “ Toddy.... « 107 “ Punch ..... “ - 108 A Protestant Bishop............0006 “ - 116 Archbishop..........c.ceceseeeeeees “ - 140 °Arf-and-arf. “ - 150 Arrack........ “ 89 4 Punch. 20... sce cece eee e “ - 215 “ “ “ 3 Auld Man’s Milk............ccc0005 “ “ fora Party... 8 “ Bangaree........... . 127 Badminton..............00sceeceee . 195 & Beaffa ..... cee ee - 167 Balaklava Nectar..............00008 171 “ Shrub.............. 168 Baltimore Egg Nogg............6. -. & “ Bling... . 186 Barbadoes Punch..............+65 - TM) “% Bmash..........0. Bimbo Punch...... wee 68] “ Bour...... Bishop, & la Prusse................- 178) “ Straight.......... “ another recipe.............66 179} “ Toddy..... “ a Protestant...... .......008 188 | Brunow, Cup, a la........ Bitters, Decanter................065 198 “ and Sherry.............0066 219 Black Stripe............. eee eeee ees 200 Blue Blezor.....,........ecccee voce 197 Bottled Velvet. ...........ceeeeees 192 RECIPE Capillaire........-.ceeeseeeeee wee 65 “ another method 66 Captain Marryatt’s Recipe for Mint Julep... “ Whiskey Punch....... . 7 Columbia Skin............. . 206 Me vececescceccees 14 Crimean Cup, 4 la Marmora. 172 “ « ‘Wyndham.. - 178 Crusta, Brandy....... ee seeees oe 116 « se ereeenesen evevccccceee 118 BEOIPE Crusta, The ..........0+6 +. 105 “ Whiskey ........ - 117 Cup, & Ila Brunow........ -. 169 “ Marmora......... . 172 « "Wyndham....... 178 Cup, Chablis............. 198 % Claret......ceccceeeee -. 186 «ala Lord Saltoun. - 191 “« « Champagne....... oo. 169 “« Porter ......0-- .. 187 Curacoa, English ............ . 188 « — Punch.. «- 20 Currant Effervescing draught... » 235 Shrub...........6006- . 156 “ « White ......... . 155 Czar, Noctar for the... ........ 169 Decanter Bitters, “Jerry Thomas's OWN" ....... ccc ceeeenees svee 198 D'Orsay Punch.......sccceseeceeers 9 Draught Lemonade.. -- 282 Drink for Dog Days.. +» 229 “ % Families... . 233 Dry Punch............ceeceseeeevee a4 Duke of Norfolk Punch... oe aesecceeece “ “ another method Ps Effervescing Draught.. .... peeeeees 285 Egg and Sherry. . Egg Filp.. Egg Nogg “ “ “ “oe “ Fees, Malled Wine without. “ English Curagoa “ “ “ Gin Cocktail ae Fish-house Punch, Philadelphia..... Fixes and Sours CONTENTS. Gin and Pine.... 0.0... eee ese eeee 202 Harrison's Egg Nogg, General..;.... 85 Hock Cobbler.........cceeeeeecesee 101 Pe 0.) we 198 Honey and Peach.. . 201 Hot Brandy and Rum Punch... 5 * Epg Nogg......... + 82 “ Milk Punch. . oe 28 “ Raom......... -.- 208 “ Bumfustian we. 185 “ Spiced Rum.... oo. 207 “ Whiskey Sling - 187 “ “ . 9 “ « oe we 8 . «“ “ Trish........... 6 Ioe and Sherry... weeecsccceecee 220 Imperial Drink for Families... seeeeeee 288 7 “ Raspberry Whiskey ‘Punch a Indian Punch, West.. . Trish Whiskey Punch... seeeee eencevee ‘ Italian Lemonade,.......s0seee0e++- 189 Japanese Cocktail.............. eeee 118 Jelly, Punch.............e0eees o. 2 “Jerry Thomas's Own Bitters” sees 198 Jersey Cocktail.......... svecrscece 114 Juleps, Remarks on.. sasceee 87 Tulep, Brandy .......ssseseee eeeceee 89 (0) ene 90 “ Mint, Captain Marryatt’s Re- cipe for............ eeeeee 87 « Mint... 88 “ Pineapple. 92 % Whiskey........2ccccccceveee 91 Kirschwasser Punch.. ............- 8 Knickerbocker.... 0.2... cesceees 184 L'Amour, Pousse.........eeceeeoes 165 Louisiana Sugar-house Pun Marmora, Cup, a Ia........0.-eseeeee Milk Punch, English..............+ “ “ “ Hot.. 28 “« White Tiger's. 11% Mint Julep....... Oo ces ccereeevences 88 “ “ Capt.Marryatt's Recipefor 87 Mississippi Sugar-house Punch...... 4 Mulls and Sangarees.........- - 119 Mulled Claret, 4 la Lord Saltoun..... 124 “ “Wine in Verse..........+-.+. 1288 “ « without Eggs.. - 120 « « with S ecceweees 121 “ « © — the white of Eggs 122 8 CONTENTS. . RECIPE Punch Arrack, another method..... 53 % — Barbadoes.........cecesceeer %0 “ 58 “ “ for a Party... tteeeceeene 8 “ o Negus, Flip and Shrab... . “ “ Port Wine............ -5 oo. 151 “ . . another way 152 “ “ . . ‘ 84 “ . wo 85. “o . 82 “ 86 Nonsuch Punch..... oo Norfolk Paneh, Duke of............. 60 “another way. Nurembarg Punch, ...........0.6- : 60 55 Orangeade..........seeeee «= 225 Orange Effervescing Drang : -. 285 Punch ........... 76 226 . 19 - 68 Parisian Pousse Café ............... 168 Peach and Burned Brandy . -. 199 « & Honey ........... - 201 Philadelphia Fish-house Punch...... 46 - Pineapple Julep......... 92 “ Panch ... 18 +» 202 . 182 - 180 . . - 180 Mississippi. . Port Wine Negus ... seecccececeee 151 National Guard.. o 4 “ another method... 152 « Punch Pousse Café, Faivres. . “« “ Parisian .. “ “ Santina’s. « L'Amorr...... Prusse, Bishop, a ls..... Punch, & la Vord......... “ Ree et RRR RR ERK RE RK REE TREK KKK SEK KE RERERER OONTENTS. 9 Punch, Raspberry, Imperial Whiskey Begent’s ......6-ccecccecvses Scotch Whiskey............. BHEIrry....... sce cece ccceccee Sixty-Ninth Regiment. Spread Eagle........ ‘Thirty-Second Regiment...-. Uncle Toby...........0.eeee Victoria. .....cccecceccercece RRRRREKRRKEKFRKRREKKEKFSFKEKKERKKSEK EE Yorkshire.........cceeeeeeee TL Queen Punch..............ceeceenee Quince Liqueur.......... ccs ceeeeeee Raspberry, Effervescing Drink...... “ Shrub . Regent's Panch. “ another Recij Regiment Punch, Seventh. . « Sixty-Ninth.. “ “ Thirty-Second.... Rhino Wine and Seltzer Water...... Bochester...........0.s0008 Rocky Mountain Punch... Roman Punch.. Ruby Punch...... Rum and Brandy Punch, Hot....... 5 1* RECIPE Eam Flip, another method.......... 146 Bomfustian .........ccecceeccccsees 185 Bum, Hot.............0ce00- “« — ™ spiced. © English......cccceccee5 160 se eececnes Bangaree, Ale... ..ccecesece coeeeees 129 “ POrter.... ccesseceeeeecee 180 “ Port Wine...........00006 125 “ Sherry.............. Sangarees and Mulls....... Santa Cruz Fix ......... « & §Sonr......... se. 148 Santina’s Pousse Café............:.. 168 Sauterne Cobbler................... 108 “ Punch...........20. coon . 15 Scaffa, Brandy................26- soee 167 Seotch Whiskey Panch. cececceeecess 8 “ SKin.............. 208 Seltzer Water and Rhine Wine...... 211 Seventh Regiment Punch........... 88 Sherbet.......... cece cee ee eee seen ee 280 % Lemon.......ccccecseeceeess 289 “ for Punch..............00005 26 Sherry and Bitters...........0-c00. 219 “ — Cobbler..:...... “ “ Negus, and Flip.. Raspberry... “ White Currant............. . 155 Sixty-Ninth Regiment Punch....... 85 Skin, Columbia................00022 206 “ Scotch Whiskey......... W GID... egecceeeceresccesecens 188 cy FReg ee 95 GID........ccececcenenen oe Victoria Punch... Pe ee cree ccccccccs ‘West Indian Punch..... 6 Whiskey Cobbler....... eee 104 “ Cocktail... -- 109 4 OCrasta....ccceccceccssceee AIT 10 CONTENTS. EECIPE RECIPE Bmash, The...........--seeeee0ee-- 98 | Whiskey Julep........... seccccsees OL 216 « & Cold ..........005 7 115 « “ imperial Raspberry ris . 188 bad . 142 “ « 148 bed 148 “ 189 | White Currant Shra Spiced Rum, Hot...... - 207 * Lion.... Spread Eagle Punch..... . 89 “ Stone Fence.............+6 «. 209 | Wine Cobbler, Catawba... Stono Wall..... eee «- 216 “ St. Charles Punch... 34 « - Strawberry Effervoscing Draught... 285] “ Sugar-house Punch, Lonisiana....... 86) “ Bherry....g..seseeces 98 “ Cocktail, Champagné.......... 110 Tansoy and Gin......... ween reeeeees 28} “ Cup, Champagne............. 109 Tea Punch........ ee 68; “ . . Tiger's Milk, White.. woe 175 bed Tip-Top Punch............ 49; * Thirty-Second Regiment, a| “ Toddies and Slings...... 131; “ Toddy, Apple......... 132} “ Brandy..... 138} “ “ without Eggs. . * Gin.. ...... . 183} “ “ with white of Eggs,.... 122 “ Whiskey. aeeee 194] “ Tom and Jerry......cc..secceeeeeee 1h | & “ Uncle Toby Punch.......... &] United Service Punch....... - 66] “ “ Vanilla Punch..... eeeeees eccsceceee IT] & Velvet, Bottled. . a. “ she enor ween Wine, Seltzer Water and Rhine...... Wyndham, Crimean Onup, a Is....... 178 ee ee wee eee Yard of Flannel .......ccccceseesees Yorkshire Punch.... c.ccccceccccee 148 a HOW TO MIX DRINKS; oR, THE BON-VIVANT’S COMPANION, 1, PUNCH. To make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted by rubbing lumps of sugar on the rind, which breaks the delicate little vessels that contain the essence, and at the same time absorbs it. This, and making the mixture sweet and strong, using tea instead of water, and thoroughly amalgamating all the com- pounds, so that the taste of neither the bitter, the sweet, the spirit, nor the element, shall be perceptible one over the other, is the grand secret, only to be acquired by practice. In making hot toddy, or hot punch, you must put in the spirits before the water: in cold punch, grog, &ec., the other way. The precise portions of spirit and water, or even of the acidity and sweetness, can have no general rule, as scarcely two persons make punch alike. 12 BRANDY PUNCH. 2. Brandy Punch, (Use large bar glass.) i table-spoonful raspberry syrup. - 2 do. white sugar. 1 wine-glass water. 1k do. brandy. . - + small-sized lemon. 2 slices of orange, ' 1 piece of pine-apple. Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw. 8. Brandy Punch. (For a party of twenty.) 1 gallon of water. 8 quarts of brandy. ____Diatzeaty GO OR le = 2 ——al HOT BRANDY AND RUM PUNCH. 13 } pint of Jamaica rum. 2 Ibs. of sugar. Juice of 6 lemons. 8 oranges sliced. 1 pine-apple, pared, and cut up. 1 gill of Curagoa. 2 gills of raspberry syrup. Ice, and add berries in season. Mix the materials well together in a large bowl, and you have a splendid punch. 4, Mississippi Punch, (Use large bar glass.) 1 wine-glass of brandy. 2 do. Jamaica rum. ey do. Bourbon whiskey. t do. water. “14 table-spoonful of powdered white sugar. } of a large lemon. Fill a tumbler with shaved ice. The above must be well shaken, and to those who like their draughts “like linked sweetness long drawn out,” let them use a glass tube or straw to sip the nectar through. The top of this punch should be ornamented with small pieces of orange, and berries in season. 5. Hot Brandy and Rum Punch, (For a party of fifteen.) 1 quart of Jamaica rum, 1 do. Cognac brandy. 1 Ib. of white loaf-sugar. 4 lemons. 3 quarts of boiling water. 1 teaspoonful of nutmeg. 14 COLD WHISKEY PUNCH. ° Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bow]; add the ingredients well together, pour over them the boiling water, stir well together; add the rum, brandy and nutmeg; mix thoroughly, and the punch will be ready to serve. As we have before said, it is very im- portant, in making good punch, that all the ingredients are thoroughly incorporated; and, to insure success, the process of mixing must be diligently attended to. Allow a quart for four persons; but this information must be taken cum grano salis ; for the capacities of persons for this kind of beverage are generally supposed to vary con- siderably. 6. Irish Whiskey Punch, This is the genuine Irish beverage. It is generally made one-third pure whiskey, two-thirds boiling water, in which the sugar has been dissolved. If lemon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in. 7. Cold Whiskey Punch. (For a party.) This beverage ought always to be made with boiling water, and allowed to concoct and cool for a day or two before it is put on the table. In this way, the materials get more intensely amalgamated than cold water and cold whiskey ever get. As to the beautiful mutual adaptation of cold rum and cold water, that is beyond all praise, being one of Nature’s most exquisite achievements. (See ‘* Glas- gow Punch,” No. 29.) * Trish whiskey is not fit to drink until it is three years old. The best whiskey for this purpose is Kenahan’s LL whiskey.- s ~ GIN PUNCH. 15 8. Scotch Whiskey Punch. ‘ Steep the thin yellow shavings of lemon peel in the whiskey,-which should be Glenlivet or. Islay, of the best quality; the sugar should be dissolved in boiling water. As it requires genius to make whiskey punch, it would be impertinent to give proportions. (See “ Spread Eagle Punch,” No. 39.) 9. Whiskey Punch. (Use small bar glass.) 1 wine-glass whiskey (Irish or Scotch). 2 do. boiling water. Sugar to taste. Dissolve the sugar well with 1 wine-glass of the water, then pour in the whiskey, and add the balance of the water, sweeten to taste, and put in a small piece of lemon rind, or a thin slice of lemon. 10. Gin Punch.: (Use large bar glass.) 1 table-spoonful of raspberry syrup. 2 do. do. white sugar. 1 wine-glass of water. 14 do. gin. + small-sized lemon. 2 slices of orange. 1 piece of pine-apple. Fill the tumbler with shaved ice. Shake well, and ornament the top with berries in season. Sip through a glass tube or straw. 16 SHERRY PUNCH. 11. Gin Punch. (From a recipe by Soyer.) } pint of old gin. 1 gill of maraschino. The juice of two lemons. The rind of half a lemon. Four ounces of syrup. 1 quart bottle of German Seltzer water. Ice well. 12. Champagne Punch. (Per bottle.) 1 quart bottle of wine. 2b. of sugar. 1 orange sliced. The juice of a lemon. 8 slices of pine-apple. 1 wine-glass of raspberry or strawberry syrup. Ornament with fruits in season, and serve in champagne goblets. . This can be made in any quantity by observing the pro- portions of the ingredients as given above. Four bottles of wine make a gallon, and a gallon is generally sufficient for fifteen persons in a mixed party. For a good cham- pagne punch, see “Rocky Mountain Punch,” No. 43. 138. Sherry Punch. (Use large bar glass.) 2 wine-glasses of sherry. 1 table-spoonful of sugar. 2 or 3 slices of erange. 2 do. do. lemon. Fill tumbler with shaved ice, shake well, and ornament with berries in season. Sip through a straw. ins ill ee + ‘VANILLA PUNCH. aes 14. Claret Punch. (Use large bar glass.) * 1} table-spoonful of sugar. 1 slice of lemon. 2 or 8 do. orange. Fill the tumbler with shaved ice, and then pour in your claret, shake well, and ornament with berries in season. Place a straw in the glass. To make a quantity of claret punch, see “Imperial Punch,” No. 41. 15. Sauterne Punch. (Use large bar glass.) The same as claret punch, using Sauterne instead of claret. 16. Port Wine Punch. (Use largo bar glass.) The same as claret punch, using port wine instead of claret, and ornament with berries in season. . 17. Vanilla Punch. (Use large bar glass.) 1 table-spoonful of sugar. 1 wine-glass of brandy. The juice of } of a lemon. Fill the tumbler with shaved ice, shake well, ornament with one or two slices of lemon, and flavor with a few drops of vanilla extract. This is a delicious drink, and should be imbibed through a glass tube or straw. 18 ORGEAT PUNCH. . 18. Pine-Apple Punch. (For a party of ten.) 4 bottles of champagne. 1 pint of Jamaica rum. 1 do. brandy. 1 gill of Curagoa.. Juice of 4 lemons. 4 pine-apples sliced. Sweeten to taste with pulverized white sugar. Put fhe pine-apple with one pound of sugar in a glass bowl, and let them stand until the sugar is well soaked in the pine-apple, then add all the other ingredients, except the champagne. Let this mixture stand in ice for about an hour, then add the champagne. Place a large block of ice in the centre of the bowl, and ornament it with loaf sugar, sliced orange, and other. fruits in season. Serve in champagne glasses. - Pine-apple punch is sometimes made by adding sliced pine-apple to brandy punch. 19, Orgeat Punch. (Use large bar glass.) 1} table-spoonful of orgeat syrup. 1} wine-glass of brandy. . Juice of } a lemon, and fill the tumbler with shaved ice. Shake well, ornament with berries in season, and dash port wine on top. Place the straw, as represented in cut of mint julep. MILK PUNCH. 19 20. Curagoa Punch. (Use large bar glass.) 1 tablespoonful of sugar. 1 wine-glass of brandy. x 4o. do. Jamaica rum. 1 do. do. water. 3 pony glass of Curagoa. The juice of half a lemon. Fill the tumbler with shaved ice, shake well, and orna- ment with fruits of the season; sip the nectar through a straw. 21. Roman Punch. (Use large bar glass.) 1 table-spoonful of sugar. 1 do. do. raspberry syrup. 1 tea-spoonful of Curagoa. | 1 wine-glass of Jamaica rum. 4 6do. do. brandy. The juice of half a lemon. Fill with shaved ice, shake well, dash with port wine, and ornament with fruits in season. Imbibe through a straw. 22. Milk Punch. (Use large bar glass.) i table-spoonful of fine white sugar. 2 do. water. 1 wine-glass of Cognac brandy. ? do. Santa Cruz rum. 4 Tumblerful of shaved ice. Fill with milk, shake the ingredients well together, and grate a little nutmeg on top. ~ 20 ENGLISH MILK PUNCH. 23. Hot Milk Punch. (Use large bar glass.) This punch is made the same as the above, with the ex- ception that hot milk is used, and no ice. 24, English Milk Punch. Put the following ingredients into a very clean pitcher, The juice of six lemons. The rind of two do. 1 Ib. of sugar. 1 pine-apple, peeled, sliced and pounded. 6 cloves. 20 coriander seeds. 1 small stick of cinnamon. 1 pint of brandy. 1 do rum. *1 gill of arrack. - 1 cup of strong green tea. 1 quart of boiling water. The boiling water to be added last 5 cork this down to prevent evaporation, and allow these ingredients to steep for at least six hours; then add a quart of hot milk and the juice of two lemons; mix, and filter through a jelly- bag; and when the punch has passed bright, put it away in tight-corked bottles. This punch is intended to be iced ‘for drinking. 25. English Milk Punch. (Another method.) This seductive and nectareous drink can also be made by the directions herewith given: To two quarts of water add one quart of milk. Mix one * See No. 50. _ PUNCH A LA FORD. 21 quart of old Jamaica rum with two of French brandy, and put the spirit to the milk, stirring it for a short time; let it stand for an hour, but do not suffer any one of delicate appetite to see the mélange in its present state, as the sight might create a distaste for the punch when perfected. Filter through blotting-paper into bottles; and should you find that the liquid is cloudy, which it should not be, you may . clarify it by adding a small portion of isinglass to each bottle. The above receipt will furnish you with half a dozen of punch. 26. Punch & la Ford. (A recipe from Benson E. Hill, Esq., author of The Eptcure's Almanac.) The late General Ford, who for many years was the commanding engineer at Dover, kept a most hospitable board, and used to make punch on a large scale, after the following method : He would select three dozen of lemons, the coats of which were smooth, and whose rinds were not too thin ; these he would peel with a sharp knife into a large earthen vessel, taking care that none of the rind should be detach- ed but that portion in which the cells are placed, contain- ing the essential oil; when he had completed the first part of the process, he added two pounds of lump-sugar, and stirred the peel and sugar together with an oar-shaped piece of wood, for nearly half an hour, thereby extracting a greater quantity of the essential oil. Boiling water was next poured into the vessel, and the whole well stirred, until the sugar was completely dissolved. The lemons were then cut and squeezed, the juice strained from the kernels; these were placed in a separate jug, and boiling water poured upon them, the general being aware that the pips were enveloped in a thick mucilage, full of flavor; half the 22 PUNOH JELLY. lemon juice was now thrown in; and-as soon as the ker- nels were free from their transparent coating, their liquor was strained and added. The sherbet was now tasted; more acid or more sugar applied as required, and care taken not to render the lemonade too watery. “Rich of the fruit, and plenty of sweetness,” was the general’s maxim. The sherbet was then measured, and to every three quarts a pint of Cognac brandy and a pint of old Jamaica rum were allotted, the spirit being well stirred as poured in; bottling immediately followed, and, when completed, the beverage was kept in a cold cellar, or tank, till required. At the general’s table I have frequently drunk punch thus made, more than six months old; and found it much improved by time and a cool atmosphere. : 27. Punch Jelly. Make a good bowl of punch, 4 la Ford, already de- scribed. To every pint of punch add an ounce and a half of isinglass, dissolved in a quarter of a pint of water (about half a tumbler full); pour this into the punch whilst quite hot, and then fill your moulds, taking care that they are not disturbed until the jelly is completely set. Orange, lemon, or calf’s-foot jelly, not used at dinner,. can be converted into punch jelly for the evening, by fol- lowing the above directions, only taking care to omit a portion of the acid prescribed in making the sherbet. This preparation is a very agreeable refreshment on a cold night, but should be used in moderation; the strength of the punch is so artfully concealed by its admixture with the gelatine, that many persons, particularly of the softer sex, have been tempted to partake so plentifully of it as to render them somewhat unfit for waltzing or quadrilling after supper. REGENT’S PUNCH. 23 28, Gin Punch, (For bottling.) Following General Ford’s plan, as already described, for making sherbet, add good gin, in the proper propor- tion before prescribed; this, bottled and kept in a cool cellar or cistern, will be found an economical and excellent summer drink. 29. Glasgow Punch. (From a recipe in the possession of Dr. Shelton Mackenzie.) Melt lump-sugar in cold water, with the juice of a couple of lemons, passed through a fine hair-strainer. This is sherbet, and must be well mingled. Then add old Ja- maica rum—one part of rum to five of sherbet. Cut a couple of limes in two, and run each section rapidly around the edge of the jug or bowl, gently squeezing in some of the delicate acid. This done, the punch is made. Imbibe.~ 80. Regent’s Punch. (For a party of twenty.) The ingredients for this renowned punch are :— 3 bottles champagne. 1 do. Hockheimer. 1 do. Curagoa. 1 do. Cognac. 4 do. Jamaica rum. 2 do. Madeira. ad 2 do. Seltzer, or plain soda-water. 4 Ibs. bloom raisins. To which add oranges, lemons, rock candy, and instead of water, green tea to taste. Refrigerate with all the icy power of the Arctic. 24 NATIONAL GUARD SEVENTH REGIMENT PUNCH. 81. Regent’s Punch. (Another recipe.) (From the Bordeauw Wine and Liquor Guide.) 1} pint, each, strong hot green tea, lemon juice, and capillaire.* 1 pint, each, rum, brandy, arrack, and Curagoa. 1 bottle of champagne; mix, and slice a pine-apple into it For still another method of compounding this celebrated punch, see recipe No. 295, in “The Manual for the Manu facture of Cordials, etc.,” in the latter part of this work. 82. Raspberry Punch. (From a recipe in the Bordeauwm Wine and Liquor Guide.) 1} gill of raspberry juice, or vinegar. 2 Ib. lump-sugar. 3} pints of boiling water. Infuse half an hour, strain, add } pint of porter, 2 to 1 pint, each, of rum and brandy (or either 14 to 2 pints), and add more warm water and sugar, if desired weaker or sweeter. A liqueur of glass of Curagoa, noyau, or maras- chino, improves it. 33. National Guard 7th Regiment Punch. (Use large bar glass.) 1 table-spoonful of sugar. The juice of a } of a lemon. 1 wine-glass of brdhdy. 1 do. do. Catawba wine. Flavor with raspberry syrup. - Fill the glass with shaved ice. Shake and mix thorough. * See recipes Nos. 65 and 66. - DRY PUNCH. 25 ly, then ornament with slices of orange, pineapple, and berries in season, and dash with Jamaica rum. This de licious beverage should be imbibed through a straw. 34. St. Charles’ Punch. _ (Use large bar glass.) 1 table-spoonful of sugar. 1 wine-glass of port wine. l pony do. brandy. The juice of } of a lemon. Fill the tumbler with shaved ice, shake well, and orna- ment with fruits in season, and serve with a straw. 85. 69th Regiment Punch. (In earthen mug.) } wine-glass of Irish whiskey. 4+ do. do. Scotch do. 1 tea-spoonful of sugar. 1 piece of lemon. _ 2 wine-glasses of hot water. This is a capital punch for a cold night. 36. .Louisiana. Sugar-House Punch. (From a recipe in the possession of Colonel T. B. Thorpe.) ‘ To one quart of boiling syrup, taken from the kettles, add whiskey or brandy to suit the “patient.” Flavor with the juice of sour oranges. 87. ‘Bry Punch. (Brom a recipe by Santina, the celebrated Spanish caterer.) 2 gallons of brandy. 1 do. — water. ¢ = do. tea. 2 26 ROCHESTER PUNCH. © 1 pint of Jamaica rum. 4 do. Curagoa. Juice of six lemons. 1} Ib. white sugar. Mix thoroughly, and-strain, as already described in the recipe for “Punch @ 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. 838. La Patria Punch. (Fora party of twenty.) (From a recipe in the possession of H. P. Leland, Esq.) 8 bottles of champagne, iced. 1 bottle of Cognac. 6 oranges. 1 pineapple. Slice the oranges and pineapples in a bowl, pour the Cognac over them, and let them steep for a couple of hours, then in with the champagne and serve immediately. 89. The Spread Eagle Punch. 1 bottle of Islay whiskey. 1 bottle Monongahela. Lemon peel, sugar and—boiling water at discretion. 40. Rochester Punch. (For a party of twenty.) (Prom a recipe in the possession of Roswell Hart, Esq.) 2 bottles of sparkling Catawba. 2 do. do. Isabella. 1 do. Sauterne. THIRTY-SECOND REGIMENT OB VICTORIA PUNCH. 27 2 wine glasses of maraschino. 2 do. do. Curagoa. Fill the tranquil bow! with ripe strawberries. Should the strawberry season be over, or under, add a few dropa of extract of peach or vanilla. 41. Imperial Punch. 1 bottle of claret. 1 do. soda-water. 4 table-spoonfuls of powdered white sugar. } teaspoonful of grated nutmeg. 1 liqueur glass of maraschino. About Ib. of ice. 3 or 4 slices of cucumber rind. Put all the ingredients into a bowl or pitcher and mix well. 42. Thirty-Second Regiment or Victoria Punch. (For a party of twenty.) (Recipe from the late Wm. H. Herbert, Esq.) 6 lemons, in slices. } gallon of brandy. 4 do. Jamaica rum. 1 Ib. of white sugar. 12 quart of water. ' 1 pint of boiling milk. Steep the lemons for twenty-four hours in the brandy and rum; add the sugar, water and milk, and when well mixed, strain through a jelly-bag. This punch may be bottled, and used afterward hot or. cold. Half the above quantity, or even less, may be made, as - this recipe is for a party of twenty. 28 PUNCH GRASSOT. 48. Rocky Mountain Punch. (For a mixed party of twenty.) (From a recipe in the possession of Major James Foster.) This delicious punch is compounded as follows : 5 bottles of champagne. 1 quart of Jamaica rum. 1 pint of maraschino. 6 lemons, sliced. Sugar to taste. Mix the above ingredients in a large punch-bowl, then place in the centre of the bowl a large square block of ice, ornamented on top with rock candy, loaf-sugar, sliced lemons or oranges, and fruits in season. This is a splendid punch for New Year’s Day. 44. Punch Grassot. (The following recipe was given by M. Grassot, the eminent French comedian of the Palais Royal, to Mr. Howard Paul, the celebrated “Entertainer,” when per- forming in Paris.) 1 wine-glass of brandy. 5 drops of Curagoa. 1 do. acetic acid. 2 teaspoonfuls of simple syrup. 1 teaspoonful of syrup of strawberries. 3} of a pint of water. The peel of a small lemon, sliced. , Mix, serve up with ice, in large goblet, and, if possible, garnish the top with a slice of peach or apricot. In cold .. weather this punch is admirable served hot.. NON-SUCH PUNCH. 29 45. Light Guard Punch. (For s party of twenty.) 3 bottles of champagne. 1 do. pale sherry. 1 do. Cognac. 1 do. Sauterne. 1 pineapple, sliced. 4 lemons, do Sweeten to taste, mix in a punch-bowl, cool with a large lump of ice, and serve immediately. . 46, Philadelphia Fish-House Punch. (From a recipe in the possession of Charles G. Leland, Esq.) } pint of lemon juice. 3 lb. of white sugar. 1 pint of mixture.* 21 pints of cold water. The abo Wl generally sufficient for one person. 47. Non-Such Punch. 6 bottles of claret. 6 do. soda-water. 1 do. brandy. 1 do. sherry. } pint of green tea. Juice of three lemons. } of a pineapple cut up in small pieces. Sweeten with white sugar to taste. Strain a b-<tle im- mediately. Keep for one month before using. * To make this mixture, take 3 pint of peach brandy, ¢ pint of Cognac vrandy, and + pint of Jamaica rum, - oey 380 ARRACK. This is a delicious and safe drink for a mixed evening party. Cool before serving. . 48. Canadian Punch. 2 quarts of rye whiskey. 1 pint of Jamaica rum. 6 lemons, sliced. 1 pineapple, do. 4 quarts of water. Sweeten to taste, and ice. 49, Tip-Top Punch. (For a party of five.) 1 bottle of champagne. 2 do. soda-water. ~1 liqueur glass of Curagoa. 2 table-spoonfuls of powdered sugar. 1 slice of pineapple, cut up. Put all the ingredients together in. a smal} punch-bowl, mix well, and serve in champagne goblets. ¢.¥ 50. Arrack, Most of the arrack imported into this country is dis- tilled from rice, and comes from Batavia. It is but little used in America, except to flavor punch; the taste of it is very agreeable in this mixture. Arrack improves very much with age. It is much used in some parts of India, where it is distilled from toddy, the juice of the cocoanut tree. An imitation of arrack punch is made by adding to a bowl of punch a few grains of benzoin, commonly called flowers of Benjamin. See recipe No. 36, in “Zhe Manual for the Manufacture of Cordials, etc.” in the end of this volume. COLD PUNCH. 81 51. Arrack Punch. In making ’rack punch, you ought to put two glasses (wine-glasses) of rum to three of arrack. A good deal of sugar is required ; but sweetening, after all, must be left to taste. Lemons and limes are also matter of palate, but two lemons are enough for the above quantity; put then an equal quantity of water—.e., not five but siz glasses to allow for the lemon juice, and you have a very pretty three tumblers of punch. 52. Arrack Punch. (Another method.) Steep in one quart of old Batavia arrack, six lemons cut in thin slices, for six hours. At the end of that time the lemon must be removed without squeezing. Dissolve one pound of loaf-sugar in one quart of boiling water, and add the hot solution to the arrack. Let it stand to cool. This is a delightful Zigueur, and should be used as such. See recipe No. 342, in “Zhe Manual for the Manufacture of Cordials, etc.,” in the end of this volume. . 58. Bimbo Punch. © Bimbo is made nearly in the same way as the above, ex- cept that Cognac brandy is substituted for arrack. 54, Cold Punch. Arrack, port wine and water, of each two pints, one pound of loaf-sugar, and the juice of eight lemons. 33 ROYAL PUNCH. 55. Nuremburgh Punch. (For a party of fifteen.) (From a recipe in the possession of Hon. Gulian C. Verplanck.) Take three-quarters of a pound of loaf-sugar, press upon it, through muslin, the juice of two or more good- . sized oranges; add a little of the peel, cut very thin, pour upon a quart of boiling water, the third part of that quan- tity. of Batavia arrack, and a bottle of hot, but not boiling, red or white French wine—red is best. Stir together. This is excellent when cold, and will improve by age. 56. United Service Punch. Dissolve, in two pints of hot tea, three-quarters of a pound of loaf-sugar, having previously rubbed off, with a portion of the sugar, the peel of four lemons; then add the juice of eight lemons, and a pint of arrack. a . 57. Ruby Punch, Dissolve, in three pints of hot tea, one pound of sugar; add thereto the juice of six lemons, a pint of arrack, and & pint of port wine. 58. Royal Punch. 1 pint of hot green tea. 4 do. brandy. + do. Jamaica rum. 1 wine-glass of Curagoa. 1 do. do. arrack. »: Juice of two limes. A thin. slice of lemon. White sugar to taste. 1 gill of warm calf’s-foot jelly. To be drunk as hot as possible. DUKE OF NORFOLK PUNCH. 33 This is a composition worthy of a king, and the mate- rials are admirably blended ; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid and sugar. The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand. If the punch is too strong, add more green tea to taste. 59. Century Club Punch. Two parts old St. Cruz rum; one part old Jamaica rum, five parts water; lemons and sugar ad lib. This is a nice punch. 60. Duke of Norfolk Punch. In twenty quarts of French brandy put the peels of thir- ty lemons and thirty oranges, pared so thin that not the least of the white is left. Infuse twelve hours. Have ready thirty quarts of cold water that has boiled; put to it fifteen pounds of double-refined sugar; and when well mixed, pour it upon the brandy and peels, adding the juice of the oranges and of twenty-four lemons; mix well, then strain through a very fine hair-sieve, into a very clean barrel that has held spirits, and put in two quarts of new milk. Stir, and then bung it close; let it stand six weeks in a warm cellar; bottle t