3604.—PUNCH. (Another Method.)
Ingredients.—1 quart of very old ale, 1 pint of boiling water, ¼ of a pint of rum, ¼ of a pint of whisky, ¼ of a pint of gin, 1 lemon thinly sliced, sugar to taste, a pinch of ground cinnamon, a pinch of ground cloves, a pinch of grated nutmeg.
Method.—Put all these ingredients into a large stewpan, and bring nearly to boiling point. Strain into a punch bowl, add a few fresh thin slices of lemon, and serve.
3605.—PUNCH, COLD.
Ingredients.—1 bottle of rum, 2 small glasses of Curaçoa, 1 bottle of white wine, ½ a lb. of powdered sugar, 1 large lemon, ½ a pint of water, ice.
Method.—Put the sugar and lemon-rind into a bowl with the water; when dissolved add the spirits, the wine and the juice of the lemon. Break some ice into the bowl before serving.
3606.—SHANDY GAFF.
Ingredients.—Equal quantities of good ale and ginger beer, with a dash of liqueur if liked, ice.
Method.—Empty the bottles into a jug in which some lumps of ice have been broken, add the liqueur and serve when quite cold.
3607.—SHERRY COBBLER.
Ingredients.—½ a pint of sherry, 1 bottle of soda water, 1 glass of Curaçoa, 1 tablespoonful of castor sugar, crushed ice.
Method.—Dissolve the sugar in the sherry, and add the liqueur and soda. Put the preparation into tumblers; to each add a few small pieces of ice, and serve. Beverages of this description are usually drunk through straws, but it a matter of taste.
3608.—SLOE GIN.
Ingredients.—Sloes, gin, barley sugar, noyeau or essence of almonds.
Method.—Half fill clean, dry wine bottles with the fruit. Add to each 1 oz of crushed barley sugar, a little noyeau, or 2 or 3 drops of almonds. Fill the bottles with good unsweetened gin, cork them securely, and allow them to remain in a moderately warm place for 3 months. At the end of this time strain the liqueur through fine muslin or filtering paper until quite clear, then bottle it, cork securely and store for use.
