Posts Tagged ‘port’

Astringent

Wednesday, December 31st, 1969

½ Wineglass Port Wine.
6 dashes Jamaica Ginger.

Fill up with Brandy; stir gently and serve with little Nutmeg on top.

English Bishop Punch

Wednesday, December 31st, 1969

Roast an Orange before a fire or in a hot oven. When brown cut it in quarters and drop the pieces, with a few Cloves, into a small porcelain-lined or agate vessel, and pour in 1 quart of hot Port Wine. Add 6 lumps Cut Loaf Sugar and let the mixture simmer over the fire for 30 minutes. Serve in Stem glasses with Nutmeg grated on top.

Cold Ruby Punch

Wednesday, December 31st, 1969

(2½-Gallon Mixture for 50 People)

4 lbs. Cut Loaf Sugar.
2 quarts Port Wine.
2 quarts Batavia Arrack.
6 quarts green Tea.
Juice of 24 Lemons.

(See instructions for mixing and serving Punches in quantities.)