DRINK RECEIPTS

These first few drink receipts were graciously provided by a very fine gentlemen of our acquaintence; Mr. Mike Williams.

To make a punch in the manner of P. Dunning, Esq.
Take five to eight ounces of dark rum or Brandy, as you wish, and put it to 24 ounces of fresh cool water, add to it the juice of 1/2 lemon and two or three tablespoons of the best refined sugar. (If you are close to the West Indies, Musavado or Havana brown sugar can be used) If you please, grate in some nutmeg. This makes about a quart of a most delicate, fine, pleasant & wholesome liquor.

The Fish House Punch
Take one cup packed brown sugar and mix in a pan with four cups of water and boil 5 minutes. Squeeze the juice from 9 lemons and pour into the hot syrup. Add the lemon rinds. Cool the syrup and chill overnight so that the flavors blend. Just before you serve the punch, remove the rinds. Mix in 2 cups of the juice of pineapples, 1 fifth of Dark Rum, 1/2 of a fifth of Cognac and 4 tablespoons of peach brandy. Mix well. Pack a large punch bowl with crushed ice and then pour the punch over the ice and serve.

Cherry Bounce
Take 1/2 gallon of cherries and put into a stone crock 5 gallons in size. Take of the same amount of cool clear water and one pound of the best-refined sugar and add to the cherries. Mash well. Add to this 1 Qt. of Brandy and let set for 4 months covered with a cloth. Mix, stir and mash with a wooden spoon from time to time. Strain stones and pulp, and pour liquid into jars, seal and let age for another month.

Another Cherry Bounce
Take your cherries and mash them stones and all. To every five pints of cherries, put a quart of rum, let it stand a week: Strain it through a flannel bag, to every gallon of bounce put 3/4 of a pound of brown sugar. Let age at least two weeks before drinking. Use as cheap rum as possible.

Cherry Shrub
Take of three quarts of cherries, cut them in half, place in a double boiler and cook them until the juice flows freely from them. DO NOT ADD ANY WATER. Then place them in a cloth-covered colander and press the juice from them. Discard the pulp and save the juice. To each pint of juice, add two cups of sugar. Stir to dissolve and set aside to cool. To each pint of juice, add 1/4-cup brandy. Bottle and set aside for two weeks to season.

To drink, pour 1/4 cup over ice, add water to taste and stir.

Second Horse Punch
1/2-pint light bodied rum from the West Indies
1/2 pint peach Brandy, as made in South Carolina
1/2 pint juice of the lemon
5 Tablespoons of bitters
4 tablespoons brown sugar
Stir thoroughly. If ice can be had, pour the mixture over a large block of ice. Add two to three pints of effervescent mineral water and serve at once.