Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 61

1 cup sugar

1 cup hot tea infusion

¾ cup orange juice

⅓ cup lemon juice

1 pint ginger ale

1 pint Apollinaris

Few slices orange

Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange.