Classic Mixology: Cocktail & Mixed Drink Recipes

Nectar Punch

15 lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

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4 1/2 pint rum

Ingredient: rum

What it is:  Rum
Distilled beverage made from sugarcane by-products such as molasses and sugarcane juice and then usually aged in oak and other barrels. The majority of the world's rum production occurs in and around the Caribbean and in several South American countries, such as Colombia, Venezuela, Guyana and Brazil. Light rums are commonly used in cocktails, whereas golden and dark rums are also appropriate for drinking straight, or for cooking.

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2 quart water

Ingredient: water

What it is:  Additive
Ubiquitous chemical substance that is composed of hydrogen and oxygen and is essential for all forms of life -- also a component of all drinks.

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1 nutmeg

Ingredient: nutmeg

What it is:  Spice
Seed from an evergreen tree indigenous to the Banda Islands in the Moluccas of Indonesia, or Spice Islands. Nutmeg is the actual seed of the tree while mace is the dried "lacy" reddish covering or arillus of the seed. Nutmeg and mace have similar taste qualities, nutmeg having a slightly sweeter and mace a more delicate flavour. Nutmeg is a tasty addition to cheese sauces and is best grated fresh (see nutmeg grater). Nutmeg is a traditional ingredient in mulled cider, mulled wine, and eggnog.

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grated
2 quart milk

Ingredient: milk

What it is:  Additive
Opaque white liquid produced by the mammary glands of mammals.

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boiling hot
2 1/2 pound loaf sugar

Ingredient: loaf sugar

Also Known As:  sugarloaf What it is:  Additive
Traditional form in which refined sugar was produced and sold until the late 19th century when granulated and cube sugars were introduced. A tall cone with a rounded top, it was the end product of a process that saw the dark molasses-rich raw sugar, which had been imported from sugar cane growing regions such as the Caribbean and Brazil, refined into white sugar. Raw cane sugar the best, easily available substitute.

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Infuse the peel of fifteen lemons in a pint and a half of rum for forty-eight hours, add two quarts of cold water with three pints of rum, exclusive of the pint and a half; also the juice of the lemons, with two quarts of boiling-hot milk, and one grated nutmeg; pour the milk on the above, and let it stand twenty-four hours, covered close; add two pounds and a half of loaf-sugar; then strain it through a flannel bag. till quite fine, and bottle it for use. It is fit to use as soon as bottled.