Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 64

1 cup water

2 cups sugar

1 quart California champagne

4 tablespoons brandy

2 tablespoons Medford rum

2 tablespoons Orange Curaçoa

Juice 2 lemons

2 cups tea infusion

Ice

1 quart soda water

Make a syrup by boiling water and sugar ten minutes. Mix champagne, brandy, rum, Curaçoa, lemon juice, and tea infusion. Sweeten to taste with syrup and pour into punch-bowl over a large piece of ice. Just before serving add soda water.