The Bar-tender's Guide: How to mix all kinds of plain and fancy drinks (1887)
by Jerry Thomas
3879729The Bar-tender's Guide: How to mix all kinds of plain and fancy drinks — Cocktail Drinks1887Jerry Thomas

Royal Punch.

(For a small party.)

  • Take 1 pint of hot green tea.
  • Take ½ pint of brandy.
  • Take ½ pint of Jamaica rum.
  • Take 1 wine-glass of Curaçoa.
  • Take 1 wine-glass of Arrack.
  • Take Juice of two limes.
  • Take A slice of lemon.
  • Take White sugar to taste.
  • Take 1 gill of warm calf’s foot jelly.

To be drunk as hot as possible.

This is a composition worthy of a king, and the materials are admirably blended; the inebriating effects of the spirits being deadened by the tea, whilst the jelly softens the mixture, and destroys the acrimony of the acid and sugar.

The whites of a couple of eggs well beat up to a froth, may be substituted for the jelly where that is not at hand.

If the punch is too strong, add more green tea to taste.