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	<title>ardenstone &#187; punch</title>
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		<title>Scotch Whiskey Punch</title>
		<link>http://www.ardenstone.com/2005/05/22/scotch-whiskey-punch/</link>
		<comments>http://www.ardenstone.com/2005/05/22/scotch-whiskey-punch/#comments</comments>
		<pubDate>Sun, 22 May 2005 16:19:35 +0000</pubDate>
		<dc:creator>Ardenstone</dc:creator>
				<category><![CDATA[Cocktails]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[lemon peel]]></category>
		<category><![CDATA[punch]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[scotch]]></category>
		<category><![CDATA[spirit]]></category>
		<category><![CDATA[why jerry thomas rocks]]></category>

		<guid isPermaLink="false">http://www.ardenstone.com/wp/?p=48</guid>
		<description><![CDATA[An enlightening recipe from "The Bartender's Guide"]]></description>
			<content:encoded><![CDATA[<p>So I recently purchased a copy of &#8220;The Bartender&#8217;s Guide&#8221; by Jerry Thomas, aka &#8220;The Professor&#8221;, aka the guy who decided to organize and write down how to be a bartender, from mixing drinks to manufacturing liquors.  The book is made up of two smaller books.  The first is &#8220;How To Mix Drinks or The Bon-Vivant&#8217;s Companion&#8221; and was published in 1862.</p>
<p>Recipe #8: Scotch Whiskey Punch</p>
<blockquote><p>Steep the thin yellow shavings of lemon peel in the whiskey, which should be Glenlivet or Islay, of the best quality; the sugar should be dissolved in boiling water.  As it requires <em>genius</em> to make whiskey punch, it would be impertinent to give proportions.</p></blockquote>
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