Strip tender leaves of mint into a tumbler and add to them
as much wine, brandy, or other spirit as you wish to use. Put
pounded ice into a second tumbler, pour over it the mint and
wine, and continue to pour the mixture from one tumbler to the
other until it is flavored with the mint to your taste. The oily
fiavor of the mint is extracted by the particles of ice striking
the leaves as they pass from one tumbler to the other. Finally
pack the glass with the julep in a large glass with pounded ice.
Serve with care not to destroy the frost work on the glass.
Alexandra Ponoh
Pour one generous pint of boiling water over four teaspoon-
fuls of Oolong tea. Let it stand five minutes, then strain.
When it is cold, add the juice of two oranges, two lemons, one
spare pint of brandy, two Sherry glasses of green Chartreuse,
and one quart Jamaica rum. Sweeten to taste and strain.
Place a large lump of ice in a bowl and pour the mixture over
it. Remove the seeds from two oranges and one lime. Slice
them thin, add to the above. Lastly, pour in one quart of
Champagne✪ Alexandra Punch and serve at once.
Ohampaffne Punch
Three teaspoonf uls of tea steeped five minutes in one pint
of boiling water. Strain and stand away to cool. When cold,
add one sliced orange, which has been peeled, six lumps of loaf
sugar, five thin slices of pineapple, two liqueur glasses of brandy,
two of maraschino, and two of Medford rum. Mix, and then
add one quart of Champagne, one bottle of plain cold soda, and
one-half pint Rhine wine✪ Champagne Punch. Pour in a punch bowl and serve at
once.
Pruit Punch
Three $cant Sherry glasses of curagoa, the juice of three
large lemons, one pint of f ruit crushed with a little sugar, and
BEVERAQE8 408
half a pint of brandy. Use either peaches or red raspberries
with the above. Mix, and add two and one-half pinta of claret.
Sweeten to taste. Strain through a bag made of flannel and
then add a quart and a half of Champagne✪ Fruit Punch and one pint of
Apollinaris. If you cannot get the fresh fruit, you may substi-
tute fruit syrups. Do not use sugar, should you use the syrup.
Mezican Punch
Mix one quart of Madeira, one pint of brandy, two Sherry
glasses of Jamaica rum, one pint of Port wine, and the juice of
six lemons. Peel and remove the seeds of eight oranges, slice
them in the mixture, and sweeten to taste. Pour in a covered
vessel (not metal) and set away in a cool place for four days.
Three-quarters of an hour before using strain and pour into a
punch bowl in which there is a big piece of ice. Add two
quarts of Champagne✪ Mexican Punch just before serving.
Punoh
Put two small lumps of ice in a large glass and add one
teaspoonful of fine white sugar, one wine-glass of brandy, and
one-half wine-glass of Santa Cruz rum. Fili the glass with rich
milk, shake it, and then strain into another glass. Grate a
little nutmeg in the milk and serve.
Roman Punch ✪ Roman Punch
Page 217 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Strip tender leaves of mint into a tumbler and add to them as much wine, brandy, or other spirit as you wish to use. Put pounded ice into a second tumbler, pour over it the mint and wine, and continue to pour the mixture from one tumbler to the other until it is flavored with the mint to your taste. The oily flavor of the mint is extracted by the particles of ice striking the leaves as they pass from one tumbler to the other. Finally pack the glass with the julep in a large glass with pounded ice. Serve with care not to destroy the frost work on the glass.
Alexandra Ponoh
Pour one generous pint of boiling water over four teaspoonfuls of Oolong tea. Let it stand five minutes, then strain. When it is cold, add the juice of two oranges, two lemons, one spare pint of brandy, two Sherry glasses of green Chartreuse, and one quart Jamaica rum. Sweeten to taste and strain. Place a large lump of ice in a bowl and pour the mixture over it. Remove the seeds from two oranges and one lime. Slice them thin, add to the above. Lastly, pour in one quart of Champagne and serve at once.
Champagne Punch
Three teaspoonfuls of tea steeped five minutes in one pint
of boiling water. Strain and stand away to cool. When cold,
add one sliced orange, which has been peeled, six lumps of loaf
sugar, five thin slices of pineapple, two liqueur glasses of brandy,
two of maraschino, and two of Medford rum. Mix, and then
add one quart of Champagne, one bottle of plain cold soda, and
one-half pint Rhine wine. Pour in a punch bowl and serve at
once.
Fruit Punch
Three scant Sherry glasses of curagoa, the juice of three large lemons, one pint of fruit crushed with a little sugar, and
BEVERAQE8 408
half a pint of brandy. Use either peaches or red raspberries with the above. Mix, and add two and one-half pinta of claret. Sweeten to taste. Strain through a bag made of flannel and then add a quart and a half of Champagne and one pint of Apollinaris. If you cannot get the fresh fruit, you may substitute fruit syrups. Do not use sugar, should you use the syrup.
Mexican Punch
Mix one quart of Madeira, one pint of brandy, two Sherry glasses of Jamaica rum, one pint of Port wine, and the juice of six lemons. Peel and remove the seeds of eight oranges, slice them in the mixture, and sweeten to taste. Pour in a covered vessel (not metal) and set away in a cool place for four days. Three-quarters of an hour before using strain and pour into a punch bowl in which there is a big piece of ice. Add two quarts of Champagne just before serving.
Punch
Put two small lumps of ice in a large glass and add one teaspoonful of fine white sugar, one wine-glass of brandy, and one-half wine-glass of Santa Cruz rum. Fili the glass with rich milk, shake it, and then strain into another glass. Grate a little nutmeg in the milk and serve.
Roman Punch
Records on this page
Alexandra PunchChampagne PunchPunchFruit PunchMexican PunchRoman Punch