The Bar-tender's Guide/Nectar Punch
Nectar Punch.
- Take 4½ pints of rum.
- Take 2 quarts of milk, boiling hot.
- Take 2 quarts of cold water.
- Take 2½ pounds of loaf-sugar.
- Take 15 lemons.
- Take 1 nutmeg.
Cut off the peel of the lemons very thin and infuse them for forty-eight hours with a pint and a half of the rum. Add to the infusion the water, the juice of the lemons, the milk, and the nutmeg grated; let it all stand for twenty-four hours, covered close; then add the sugar, strain through flannel, and bottle for use. It is ready to use at any time.