Читать книгу The Boston cooking-school cook book - Fannie Merritt Farmer - Страница 65

1 cup water

2 cups sugar

1 quart Burgundy

1 cup rum

⅓ cup brandy

⅓ cup Benedictine

1 quart Vichy

3 sliced oranges

½ can pineapple

Juice 2 lemons

1 cup tea infusion

Ice.

Make a syrup by boiling water and sugar ten minutes. Mix remaining ingredients, except ice, sweeten to taste with syrup, and pour into punch-bowl over a large piece of ice.