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NECTAR PUNCH.
- Take ½ gallon of strong green tea.
- Take 1 pint of Jamaica rum.
- Take ½ pint of Curaçoa.
- Take Juice of six lemons.
Mix thoroughly, and strain, as described in the recipe for “Punch à 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.
Regent’s Punch.
(Use punch bowl.)
- Take 1½ pint of strong green tea, (hot).
- Take 1½ pint of lemon juice.
- Take 1½ pint of Capillaire.
- Take 1 pint of Jamaica rum.
- Take 1 pint of brandy.
- Take 1 pint of Batavia arrack.
- Take 1 pint of Curaçoa.
- Take 1 bottle of Champagne.
- Take 1 pineapple, sliced.
- Take 2 oranges, sliced.
Mix the ingredients well together in a punch-bowl, and add the wine and ice just before serving.
Nectar Punch.
- Take 4½ pints of rum.
- Take 2 quarts of milk, boiling hot.
- Take 2 quarts of cold water.
- Take 2½ pounds of loaf-sugar.
