5006 Kirsch Punch

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Drop 20 g ( oz) of tea into 1 litre ( pt or U.S. cups) boiling water and allow it to infuse for 10 minutes.

Place 500 g (1 lb 2 oz) loaf sugar in a punch bowl, strain the tea over it and allow to dissolve stirring with a silver spoon.

Add dl ( pt or U.S. cups) Kirsch, set it alight and serve in glasses.