5. hot brandy and rum punch
(from How to Mix Drinks, Or The Bon-vivant's Companion, by Jerry Thomas, 1862)
Instructions:
(For a party of fifteen.)
Ingredients:1 quart of Jamaica rum, dark if possible.
1 do. Cognac brandy. (1 quart)
1 lb. of white loaf-sugar.
4 lemons.
3 quarts of boiling water.
1 teaspoonful of nutmeg.
Instructions:
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 for four persons, but this information must be taken
for the capacities of persons for this kind of beverage are generally supposed to vary considerably.
@lupaglupa , you may like this one.
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