Vermouth Punch—Mexican
From Pan-Pacific cook book, 1915
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 88. The excerpt below is the record exactly as published.
VERMOUTH PUNCH— MEXICAN Mix two glasses of French vermouth, one of orange juice (or half a glass of lemon juice), a tablespoon of curagao, a pint of apollinaris or any effervescent water, and sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.