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REFRESHING DRINKS. |
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gallons of wine 3 tablespoonfuls of good fresh brewer's yeast; let it ferment 3 or 4 days, then put all together in a cask with the brandy, and let it remain for 2 months, when bottle it off for use.
Hot Punch.—1-2 pint of rum, 1-2 pint of brandy, 1-4 lb. of sugar, 1 large lemon, 1-2 teaspoonful pounded nutmeg, 1 pint boiling water; rub the sugar over the rind of the lemon until it has absorbed all the yellow part, then put the sugar into a punch bowl, add the lemon juice (free from pulp), and mix these two ingredients together well; 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. 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.
San Francisco Punch.—Pare six California lemons, 3 oranges (large, full and ripe) very thin. Squeeze the juice into a large teapot, put to it 2 quarts of brandy, 1 quart of white wine, 1 of milk, and i 1-4 lbs. of sugar. Let it be mixed, and then covered for 24 hours; strain through a flannel bag till clear, then bottle it.
Punch.—Take 2 large, ripe, juicy, rough-skinned lemons and some large lumps of double refined sugar. Rub the sugar over the lemons till it has absorbed all the yellow part of the skin. Then put into the bowl these lumps and as much more as the juice of the lemon as you may suppose it requires, for no certain weight can be mentioned, as the acidity of a lemon cannot be known till tried, and therefore this must be determined by the taste. Then squeeze the lemon juice upon the sugar and with a squeezer press the sugar and the juice particularly well together, for a great deal of the richness and fine flavor" of the punch depends on this rubbing and mixing process being thoroughly performed. Then mix this up very well with boiling water (soft water preferred) till the whole is rather cool. When this mixture, which is now called sherbet, is to your taste, take equal quantities of brandy and rum and put them to it, mixing the whole well together again. The quantity of liquor must be according to your taste. 2 good lemons are generally enough to make 4 pints.
Aromatic Tincture.—Take 1 oz. of bruised ginger, 1 oz. of bruised cinnamon, 1 oz. seeds of the lesser cardamon, 2 drams of black pepper, and 1 quart of spirits. Let these steep for 15 days, Keep it in a warm place and strain for use. 2 or 3 teaspoonfuls may be taken in a little sugared water, or in wine with or without a little water. This tincture is a cordial, and, in cases of indigestion and longer, is considered a restorative.
Negus.—A pleasant drink, called after Col. Negus, the inventor. To every pint of port wine allow 1 quart of boiling water, 1-4 lb, of |
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