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WEHMAN'S BAETENDEKS' GUIDE.
TPuiJCli Grassot.—(Use a large goblet.)
1
■wino glass o£ Brandy.
1 tcu-sijoonl'ul of Cura90a.
1 drop of Aoetic Acid.
2 tea-spoonfuls of simple Syrup.
1 tea-spoonful of Strawberry Syrup.
li of a pint of "Water.
Half a small Lemon, sliced.
Idix, servo up with ice, in large goblet, and, if possible, garnish
the top with a slice of peach or apricot. In cold weather this
punch is admirable served hot.
This recipe is credited to M. Grassot, of the Palais Koyal,
France.
Regent's Puncli.—(Use a punch bowl.)
pint of strong Green Tea (hot).
,
■
'
.
lli pint of Lemon Juice.
^ •
lyi pint of Capiilaire.
1" pint of Jamaica Bum.
•
'
•
,
1 pint of Brandy.
.
1 pint of Batavia Arrack.
1 pint of Cura^oa.
1 bottle of Champagne.
1 Pineapple, sliced.
2 Oranges, sliced.
Mix the ingredients well together in a punch-bowl, and add
the wine and ice just before serving.
■; -."iA
Tea Punell.—(Use a heated metal bowl.)
^
pint of good Brandy.
^ pint of Bum.
''* (! '*'
X'
pound of Loaf-Sugar, dissolved in water.
• /I'J
1 ounce of best Green Tea.
1 quart of boiling water
1 largo Lemon.
Infuse the tea in the "Water. Warm a silver or other metal
bowl until quite hot; place in it the brandy, rum, sugar, and
the juice of the lemon. The oil of the lemon peel should be
lirst obtained by rubbing with a few lumps of the sugar. Sot
the contents of the bowl on fire; and while flaming, pour in the
tea gradually, stirring with a ladle. It will continue to burn
for some time, and should be ladled into glasses while in that
condition. A heate'd metal bowl will cause the punch to burn
longer than if a china bowl is used.