Method

Break 3 lbs sugar into pieces of the usual size and use them to scrape off the zest from 10 lemons and 3 oranges. Remove and discard all the white pith from the lemons and oranges and cut the fruit pulp into pieces, discarding any seeds.

Punch dispenser with glasses. Cover from Banketnye i gastronomicheskie napitki (St. Petersburg [1912]).

If possible, it is good to add other fruit, including a very small sliced pineapple. Place the cut-up fruit in a bowl and cover with 3⅓ bottles, or 10 glasses, boiling water. Add the sugar pieces and mix thoroughly. After the sugar has dissolved and the boiling water has cooled, pour 2 glasses cognac and 1 bottle French brandy into the syrup. Immediately cover the bowl with a lid or, preferably, with a napkin. Place a pillow on top to prevent the alcohol from evaporating. Strain after 3 hours, squeeze out the napkin, and store the punch in bottles, corked and tarred. This cold punch has a very pleasant flavor.

Loading
Loading
Loading