way of enjoying a social glass of punch, compounded according to the latest discoveries of the art, are obviated by having a bottle of the desired nectar in a concentrated essence form, ready brewed in exact proportions, and nothing needed but a moderate supply of hot or cold water, or ice, to adjust it to the correct strength and temperature, and a glass to receive the welcome libation.
The following recipes for concocting the latest and most improved varieties of punch are intended for bottling for ready use.
Directions for preparing such ingredients as are of a compound nature will be found in the preceding pages.
Essence of Roman Punch for Bottling.
- Take 1 quart of boiling syrup.
- Take 1 quart of brandy.
- Take 1 quart of Jamaica rum.
- Take 21 eggs.
- Take 1 lemon.
Beat the eggs to a froth with the juice of the lemon; stir in the liquors; filter through felt or close flannel, and add the syrup. Bottle for use.
A little of this syrup in a tumbler two-thirds full of shaved ice, and well shaken, makes a delicious beverage.
Essence of Kirschwasser Punch for Bottling.
- Take 7 gallons of plain syrup.
- Take 1½ gallons of lemon juice.
- Take 5 gallons of Kirschwasser.
