Punch Grassot.
(The following recipe was given by M. Grassot, the eminent French custodian of the Palais Royal, to Mr. Howard Paul, the celebrated “Entertainer,” when performing in Paris.)
(Use a large goblet.)
- Take 1 wine-glass of brandy.
- Take 1 tea-spoonful of Curaçoa.
- Take 1 drop of acetic acid.
- Take 2 tea-spoonfuls of simple syrup.
- Take 1 tea-spoonful of strawberry syrup.
- Take ¼ of a pint of water.
- Take Half a small lemon, sliced.
Mix, serve up with ice, in large goblet, and, if possible, garnish the top with a slice of peach or apricot. In cold weather this punch is admirable served hot.