Ingredients:
1/3 ounce black tea
1 1/2 pounds of sugar
peel of 1/2 of a lemon
vanilla
1/4 ounce of dried orange blossoms
1 bottle Rhinewine
1 bottle Bordeaux
1/2 bottle Madeira
1/4 bottle arrac
the juice of 2 oranges
2 spoonfuls raspberry juice
1 spoonful pineapple extract
1 glassful Marascino
Preparation:
- Scald 1/3 ounce of black tea for 1/2 minute in hot water, in a closely covered dish.
- Melt 1 1/2 pounds of sugar in 1/4 quart of water, add the peel of 1/2 of a lemon, some vanilla and 1/4 ounce of dried orange blossoms, add to the sugar and set it on the back part of the stove.
- Then strain through a sieve and add to the tea, also pour in 1 bottle of Rhinewine, 1 bottle of Bordeaux, 1/2 bottle of Madeira, 1/4 bottle of arrac, the juice of 2 oranges, 2 spoonfuls of raspberry juice, 1 spoonful of pineapple extract, all heated.
- As soon as the punch is good and cold add a glassful of Marascino.
- This punch is to be prepared the last morning in the year so that it can be served cold, which adds greatly to its taste.
