Preparation:

1. Scald 1/3 ounce of black tea for 1/2 minute in hot water, in a closely covered dish.
2. 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.
3. 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.
4. As soon as the punch is good and cold add a glassful of Marascino.
5. 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.

Like This Page? Bookmark it:

1. Place a large lump in the ice bowl and stir to blend.
2. Serve in tall punch glasses.

Like This Page? Bookmark it: