5008 Marquise Punch

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Pour 1 litre ( pt or U.S. cups) Sauternes wine into a copper pan, add 250 g (9 oz) loaf sugar and the thin rind of 1 lemon with a clove stuck in it. Allow the sugar to dissolve then heat the wine until the surface becomes covered with a light white froth. Remove the lemon rind and clove and pour the punch into a bowl.

Add dl (9 fl oz or 1⅛ U.S. cups) warmed Brandy, set it alight and allow it to burn out.

Serve in glasses with a thin slice of lemon in each.

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