Glasgow Punch

Rum, cold water, sugar, lemons, limes. The sugar being melted with a little cold water, the artist squeezed about a dozen lemons through a wooden strainer, and then poured in water enough almost to fill the bowl. In this state the liquor goes by the name of sherbet, and a few of the connoisseurs in his immediate neighbourhood were requested to give their opinion of it, for in the mixing of the sherbet lies, according to the Glasgow creed, at least one half of the whole battle. This being approved by an audible smack of the lips of the umpires, the rum was added to the beverage, I suppose, in something about the proportion from one to seven. Last of all, the maker cut a few limes, and running each section rapidly round the rim of his bowl, squeezed in enough of this more delicate acid to flavour the whole composition. In this consists the true art of the punch-maker.

Glasgow punch should be made of the coldest spring water newly taken from the spring.

(Another way) Icing sugar, lemon, rum, ice. Put into a tumbler a tablespoonful of icing sugar, the juice of a lemon, and a wineglassful of Jamaica rum. Fill the glass with chipped ice and stir well.

"Rum punch was the universal beverage of the members of the Pig Club at their dinners, as it was at those of all the jovial fraternities in the city."

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