The Bar-tender's Guide/California Milk Punch
California Milk Punch.
(For Bottling.)
- Take the juice of four lemons.
- Take The rind of two lemons.
- Take ½ pound of white sugar, dissolved in just sufficient hot water.
- Take 1 pineapple, peeled, sliced and pounded.
- Take 6 cloves.
- Take 20 coriander seeds.
- Take 1 small stick of cinnamon.
- Take 1 pint of brandy.
- Take 1 pint of Jamaica rum.
- Take 1 gill of Batavia Arrack.
- Take 1 cup of strong green tea.
- Take 1 quart of boiling water.
- Take 1 quart of hot milk.
Put all the materials in a clean demijohn, the boiling water to be added last; cork this down to prevent evaporation, and allow the ingredients to steep for at least six hours; then add the hot milk and the juice of two more lemons; mix, and filter through a jelly-bag; and when the punch has passed bright, put it away in tight-corked bottles.
This punch is intended to be iced for drinking.
If intended for present use filtering is not necessary.