While many uf us modern drinkers harbor less than flattering ideas of what punch is all about, they at one time enjoyed the same status - and were crafted with the same amount of care - as classic cocktails. Following are a few recipes that can be found in The Ideal Bartender, Jeremy Thomas' Guide to Bartending, and other similar titles published by expert drink mixers. Try one at your next gathering - they are perfect for a group of 6 to 10 and in some cases can be started the night before. Black and Tan Punch For a party of 10 1 ln white sugar Juice of 6 lemons 1 qt of Guinness St 1 750 ml bottle of champaigne, of blan de blanc Pour into mixture of Lemon Juice and Sugar the Champagne and Stout, ice cold. Serve in punch glasses dressed with Fruit. - TB English Bishop Punch Roast an Orange before a fire or in a hot oven. When brown cut in quarters and drop pieces, with a few cloves, into a small porceline lines or agate vessell, and pour on 1 qt 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. - TB Eggnog Bowl 2 gallons 1 1/5 pints of Jamaica Rum 750 ml 2 qts aged brandy 1.5L 1 qt whole milk 1 dozen eggs 1 lb of fine sugar Fresh grated nutmeg Separate the egg whites from the yolks: set the whites aside put the yolks in a large mixing bowl and beat well. Stir in the sugar until it is dissolved. Add tue rum and brandy and stir well. Slowly stir in the milk, tuhen transfer the liquid to a punch or serving bowl. Beat the egg whites briskly, until they begin to emulsify. Pour an even layer of the egg white into tue punch bowl. Ladle the eggnog into serving glasses, sprinkle with a dusting of nutmeg, and serve. - TB Roman Punch No. 2 Make 2 quarts of lemonade, rich with pure juice lemon fruit: add one tablespoonful of extract of lemon. Work well, and freeze; just before serving, add a quart of ice, half a pint of brandy and half a pint of Jamaican Rum, mix well and serve in high glasses, as this makes what is called a semi.or half ice. It.is.usually served at dinners as a coup de milieu"
