Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Brandy Punch

Brandy Punch

Brandy Punch
Cognac 70, 30 lemon juice, mineral water (Narzan) 40, 40 sugar syrup, fruit 30, 40 ice.
To prepare a cold punch into a glass or glass of a capacity of 250 cm3 put edible ice, squeeze the lemon juice or pour the diluted citric acid (1 l of water - 50 g of citric acid), sugar syrup (sugar syrup containing 800 g of sugar in 1 l)., liqueur, brandy, pour fitter and mix well.
In a glass put a slice of lemon, orange, fresh or canned pineapple or other fruit.
To the punch apply a straw.

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