Alexandra Punch

Ingredients

• one generous pint of boiling water
• four teaspoonfuls of Oolong tea
• the juice of two oranges
• two lemons
• one spare pint of brandy
• two Sherry glasses of green Chartreuse
• one quart Jamaica rum
• one quart of Champagne

Method

1. 1

   Pour one generous pint of boiling water over four teaspoonfuls of Oolong tea.

2. 2

   Let it stand five minutes, then strain.

3. 3

   When cold, add the juice of two oranges, two lemons, one spare pint of brandy, two Sherry glasses of green Chartreuse, and one quart of Jamaica rum.

4. 4

   Sweeten to taste and strain.

5. 5

   Place a large lump of ice in a bowl and pour the mixture over it.

6. 6

   Remove seeds from two oranges and one lime, slice them thin, add to the above.

7. 7

   Lastly, pour in one quart of Champagne and serve at once.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 217. The excerpt below is the record exactly as published.

Alexandra Ponoh Pour one generous pint of boiling water over four teaspoon- fuls of Oolong tea. Let it stand five minutes, then strain. When it is cold, add the juice of two oranges, two lemons, one spare pint of brandy, two Sherry glasses of green Chartreuse, and one quart Jamaica rum. Sweeten to taste and strain. Place a large lump of ice in a bowl and pour the mixture over it. Remove the seeds from two oranges and one lime. Slice them thin, add to the above. Lastly, pour in one quart of Champagne

Cook this with the app: pantry check, scaling, and the assistant.