Punch a la Czarina Hot

Ingredients

• one pound of granulated sugar
• half a pint of Swiss kirsch
• four ounces of St. Croix rum
• two ounces of good cognac
• a quart of Roederer's champagne
• the juice of a good-sized mellow orange
• twelve thin slices of pineapple

Method

1. 1

   Place in a copper or tin vessel one pound of granulated sugar, half a pint of Swiss kirsch, four ounces of St.

2. 2

   Croix rum, and two ounces of good cognac.

3. 3

   Light this mixture with a match, and let it burn until the sugar is dissolved, then pour in a quart of Roederer's champagne, not colder than fifty degrees Fahrenheit.

4. 4

   Squeeze in the juice of a good-sized mellow orange, and add twelve thin slices of pineapple; mix the whole well with a ladle, heat it slightly, being careful it does not boil, then pour the punch into a fancy bowl, and serve hot with six punch-glasses.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 319. The excerpt below is the record exactly as published.

Punch a la Czarina, Hot. — Place in a copper or tin vessel one pound of granulated sugar, half a pint of Swiss kirsch, four ounces of St. Croix rum, and two ounces of good cognac. Light this mixture with a DESSERTS. 375 match, and let it burn until the sugar is dissolved, then pour in a quart of Roederer's champagne, not colder than fifty degrees Fahrenheit. Squeeze in the juice of a good-sized mellow orange, and add twelve thin slices of pineapple

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