THE
B A R T E N D E R 'S GUIDE,
AND
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 compounds, 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, &c., 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.
2. Brandy Punch.
(Use large bar glass.)
1 tablespoonful of raspberry syrup.
2 tablespoonfuls of white sugar.
1 wineglass (11.8 cl) of water.
1 ½ wineglass (17.7 cl) of brandy.
½ small-sized lemon.
2 slices of orange.
1 piece of pineapple.
Fill the tumbler with shaved ice, shake well, and dress the top with berries in season; sip through a straw.
3. Brandy Punch.
(For a party of twenty.)
1 gallon (3.79 l) of water.
3 quarts (2.84 l) of brandy.
½ pint (0.24 l) of Jamaica rum.
2 lbs. (907 g) of sugar.
Juice of 6 lemons.
3 oranges sliced.
1 pineapple, pared, and cut up.
1 gill (11.8 cl) of Curaçao.
2 gills (23.6 cl) 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 wineglass (11.8 cl) of brandy.
½ wineglass (5.9 cl) of Jamaica rum.
½ wineglass (5.9 cl) of Bourbon whiskey.
½ wineglass (5.9 cl) of water.
1 ½ tablespoonful of powdered white sugar.
¼ 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 (0.95 l) of Jamaica rum.
1 quart (0.95 l) of Cognac brandy.
1 lb. (454 g) of white loaf sugar.
4 lemons.
3 quarts (2.84 l) of boiling water.
1 teaspoonful of nutmeg.
Rub the sugar over the lemons until it has absorbed all the yellow part of the skins, then put the sugar into a punch-bowl; 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 important, 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 (0.95 l) 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 considerably.
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.
*Irish whiskey is not fit to drink until it is three years old. The best whiskey for this purpose is Kenahan's LL whiskey.
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 that cold water and cold whiskey ever get. As to the beautiful mutual adaption of cold rum and cold water, that is beyond all praise, being one of Nature's most exquisite achievements (see "Glasgow Punch", No. 29).
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 wineglass (11.8 cl) of whiskey (Irish or Scotch).
2 wineglasses (23.6 cl) of boiling water.
Sugar to taste.
Dissolve the sugar well with 1 wineglass (11.8 cl) 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 tablespoonful of raspberry syrup.
2 tablespoonfuls of white sugar.
1 wineglass (11.8 cl) of water.
1 ½ wineglass (17.7 cl) of gin.
½ small-sized lemon.
2 slices of orange.
1 piece of pineapple.
Fill the tumbler with shaved ice.
Shake well, and ornament the top with berries in season. Sip through a glass tube or straw.
11. Gin Punch.
(From a recipe by Soyer.)
½ pint (0.24 l) of old gin.
1 gill (11.8 cl) of maraschino.
The juice of two lemons.
The rind of half a lemon.
4 ounces (11.8 cl) of syrup.
1 quart bottle (0.95 l) of German Seltzer water.
Ice well.
12. Champagne Punch.
(Per bottle.)
1 quart bottle (0.95 l) of wine.
¼ lb. (113 g) of sugar.
1 orange sliced.
The juice of a lemon.
3 slices of pineapple.
1 wineglass (11.8 cl) 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 proportions of the ingredients as given above. Four bottles of wine make a gallon (3.78 l), and a gallon is generally sufficient for fifteen persons in a mixed party. For a good champagne punch, see "Rocky Mountain Punch", No. 43.
13. Sherry Punch.
(Use large bar glass.)
2 wineglasses (23.6 cl) of sherry.
1 tablespoonful of sugar.
2 or 3 slices of orange.
2 or 3 slices of lemon.
Fill tumbler with shaved ice, shake well, and ornament with berries in season. Sip through a straw.
14. Claret Punch.
(Use large bar glass.)
1 ½ tablespoonful of sugar.
1 slice of lemon.
2 or 3 slices of 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...
