Fancy Punch
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
Method
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- Half a tablespoonful of sugar, a little raspberry, a little lemon, lime and pineapple juice.
- Two parts of water to one of whiskey or brandy, and plenty of ice.
- Shake and strain in punch glass;
- put fruits in season when serving;
- use regular bar glass.
Plating
Cookware for this recipe
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