1595. Parfait Amour

Take four fine cedrats, pare thin, infuse with half an ounce of cinnamon, and four ounces of coriander, and three gallons of strong brandy, and a quart of water, for a week or ten days, when distil it in the bain marie; this quantity of brandy,, if good, will yield two gallons and half a pint of spirit. Dissolve three pounds and a half of sugar in seven pints of river water, colour it with cochineal, then add it to the spirit; filter, and bottle it,

1596. Punch

Take a very sound lemon, rub the rind on a piece of fine sugar about half a pound, upon this sugar pour half a pint of strong green tea boiling hot, a little syrup of capillaire, the juice of two lemons strained; to these add a quart of brandy. Set the whole on fire, agitate the flame with the punch ladle, and when the liquor is reduced one third extinguish it, and pour the hot punch into glasses. By the introduction of other articles such as arrack, champagne, etc, to the above, it is called arrack punch, champagne punch, etc.

1597. Punch

Squeeze the juice of six fine lemons through a sieve into a china bowl; grate some lemon peel on a piece of sugar, scrape off the surface as it becomes yellow, and dissolve the sugar in the lemon juice; then pour in a bottle of champagne, the same of rum, a bottle of brandy, and a little green tea; dilute these ingredients with hot water at discretion. The quantity of sugar must be also regulated according to taste.

1598. Milk Punch

Fill a bottle as full as possible of lemon-peel, and then add as much brandy as it will admit; let this, corked, stand in the sun two or three days; then mix with the brandy, having poured it out, two pounds of sugar, two quarts of water, four of brandy, two of boiling milk, boiled with spice, and about a pint of lemon juice; when this is cold strain it till quite clear, and bottle it instantly.

1599. Punch, Rum Milk, For Turtle Soup

, Put the seeds of thirty lemons pared thin into two quarts of rum; let it stand three days; then take three quarts of water, one quart of lemon juice, three quarts of rum, four pounds or perhaps a little more of lump sugar, and two nutmegs grated; mix all together, and lastly add two quarts of new milk boiling. Let the whole stand one night, then run it through a jelly bag until quite clear, then bottle for use.

1600. Ratafia Of Four Fruits

Ten pounds of very ripe cherries, two pounds and a half of raspberries, five pounds and a half of red, and two pounds and a half of black currants; pick and mix these fruits together, press the juice from them, measure it, and for every quart of juice take half a pound of sugar and an equal quantity of brandy; dissolve the sugar in the juice, then put in the brandy, and a drachm of mace, and two drachms of cloves. Let the whole stand some time; filter, and bottle it. Keep them well corked.

1601. Ratafia Of Seeds

Take three drachms of each of the following seeds: anise, cummin, fennel, dill, coriander, carraway, and angelica; bruise, and infuse them for a month in a gallon of brandy. Dissolve two pounds of sugar in a pint of water; add this syrup at the end of the above mentioned time to the infusion, then filter and bottle it.