Regent's Punch
A historical recipe from Cups and Their Customs, by George Edwin Roberts, Porter, Henry, M. D. (1869).
No ratings yet
A historical recipe
Cups and Their Customs, by George Edwin Roberts, Porter, Henry, M. D. (1869). Project Gutenberg eBook #45255.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 3 ingredients
- a pound of loaf sugar
- a pint of pine-apple syrup
- three wine
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- To a pint of strongly made green tea add the rinds and juice of two lemons, one Seville orange, and one sweet orange, with half a pound of loaf sugar and a small stick of cinnamon.
- After standing for half an hour, strain the mixture, add a bottle of champagne, half a bottle of sherry, three wine-glasses of brandy;
- rum, Curaçoa, and noyau, of each a wine-glass, and a pint of pine-apple syrup.
- Ice the compound well, and, immediately before drinking, add a bottle of soda-water.
Plating
Cookware for this recipe
-
Sieve