Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last.
Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of grapes.
When partly cold rub it through a sieve, leaving skins and seeds behind.
Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.
Then strain and freeze.
Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.
Mainly:
Brandy |
Claret. See also:
sugar,
egg,
orange juice,
angostura bitters,
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